
Book ■ ^S 

Cop)iight)^". 

CiiEffilGHT DEPOSm 



EXERCISES 

IN ^ 

POULTRY HUSBANDRY 

FOR HIGH SCHOOLS 




BY 

W. E. EVANS, M. Pd. 

Principal of High School of Agriculture 
ALDEN, N. Y. 

F. G. BEHRENDS, B. S. 

Instructor Cornell University 
ITHACA, N. Y. 






©CI.A4456G6 



TABLE OF CONTENTS. 

Laboratory 

Exercise. ^ ^§^ 

1. POULTRY SURVEY (Informational) 7 

2. THE FOWL— Parts of a Fowl 8 

3. The Feather 8 

4. Types of Fowls 9 

5. Sex Identity 10 

6. Age Characteristics 11 

7. External Anatomy 13 

8. Internal Anatomy 13 

9. PARASITES— Identification 15 

10. Preparation of Lice Powder 17 

11. Preparation for a Spray 18 

12. Killing Lice and Mites 19 

13. INCUBATION— Natural Incubation 20 

14. Construction of an Incubator 22 

15. Testing Incubator Thermometer 23 

16. Regulation of an Incubator 24 

17. Operation of an Incubator 26 

18. BROODING— Construction of a Brooder 29 

19. Regulation of a Brooder 30 

20. Operation of a Brooder 32 

21. THE EGG Structure of a Fresh Egg 33 

22 Structure of a Boiled Egg 34 

23. Preservation of Eggs 34 

24. Examination of Preserved Eggs 35 

PREPARATION OF POULTRY PRODUCTS : 

25. KILLING AND DRY PICKING 36 

26. PLUCKING THE FEATHERS 38 

27. CANDLING EGGS for Market '-39 

28. CLEANING, Grading and Packing 40 

29. CAPONIZING 41 

30. HOUSES— Laying out a Foundation 42 

31. Critical Examination of Houses 44 

32. Study of Poultry House Plans 45 

33. Making a Poultry House Plan 47 

34. Poultry Houses Appliances 47 

35. FEEDS— Study of Feeds 49 

36. Rearing of Chicks 49 

37. IDENTIFICATION OF VARIETIES.. 50 

38. VISIT TO A POULTRY SHOW 53 

39. CRITICAL EXAMINATION OF A POULTRY FARM 54 

APPENDIX 56 

3 



PREFACE. 

The work in agriculture in the high schools of the United 
States is becoming more uniform and systematized and par- 
ticularly is this true of Poultry Husbandry. However, the grow- 
ing demand for a series of laboratory and field exercises in this 
subject adapted to the needs of the high schools has been met 
very unsatisfactorily and therefore, we offer this series of exer- 
cises from which a selection may be made which is adapted to 
the equipment in your school and to the particular needs of your 
pupils. 

In most high schools the equipment consists of but one of 
each of the following: — incubator, brooder, forge, anvil, grind- 
stone and drill press. The amount of space for bench work is 
also limited. We have found the use of a set of exercises such 
as these invaluable when a two-week program schedule is ar- 
ranged so as to allow every pupil in the class an opportunity to 
learn first handed, for example, the parts of and method of regu- 
lation of an incubator. We have found that actual individual 
laboratory work is vastly superior to class demonstrations, never- 
theless, such work as the operation of an incubator or brooder 
may be given either as a demonstration by the instructor or as an 
exercise for the individual student. 

We ofifer the following two-week schedules as suggestions for 
ten students in a poultry course where farm shop work is con- 
ducted in conjunction with the work in poultry : — 



TWO WEEK SCHEDULE FOR INDIVIDUAL WORK 



Names 

of 
Students 



fl-2 
2 1^ 

Mm 

K o 



o 
^ o 

M o 

Pirn 



ra' 




CO 




^^' 


^ 


cO^' 


rn 


■^ M 






CD 


o-r: 




^p 


s 



0) o 

WO 



o 

PL, O 

f-t 

(D cS 

m 

O <D 



0'^ 
M ft 

r ° 



1. 


M 


F 


TH 


W 


TU 


M 


F 


TH 


w 


TU 


2. 


TU 


M 


F 


TH 


W 


TU 


M 


F 


TH 


W 


3. 


W 


TU 


M 


F 


TH 


W 


TU 


M 


F 


TH 


4. 


TH 


W 


TU 


M 


F 


TH 


W 


TU 


M 


F 


5. 


F 


TH 


W 


TU 


M 


F 


TH 


W 


TU 


M 


6. 


M 


F 


TH 


W 


TU 


M 


F 


TH 


W 


TU 


7. 


TU 


M 


F 


TH 


W 


TU 


M 


F 


TH 


W 


8. 


W 


TU 


M 


F 


TH 


W 


TU 


M 


F 


TH 


9. 


TH 


W 


TU 


M 


F 


TH 


W 


TU 


M 


F 


10. 


F 


TH 


W 


TU 


M 


F 


TH 


W 


TU 


M 



Another two-week schedule which we have used to advantage : 



Names 
of 

Students 



o 

fl . 

beg 



O 

CS IB 

? o 

be o 

Pim 



w 

O CD 

u he 

X o 



m 

u be 

03 ;h 

X O 



o-d 



Hfa 1 HCQ 



'U 



03 fl 
X 03 






! 03 C 

X 03 

I HP 



5 a 

be 2 

s a 

W 03 

03 ^ 



M 03 

03 ja 



tn O 






I o 

§^ 

•- 03 
"m "ft 

■a a 



The small numerals indicate whether first or second week. By 
this arrangement each student has a definite plan of work which 
must be performed on a definite day and no two be doing the 
same thing at the same time. 

Each of the above schedules calls for one day for finishing in- 
completed work because many of the class cannot keep up to the 
schedule and need more time or, because of some carelessness, 
must repeat the exercise. 

These schedules may be started on any day of the week and 
instead of putting M sub 1, Tu sub 1, etc., we have found that the 
actual dates of the month were better. 

The schedule is very flexible and the length of time consumed 
in making the project or performing the exercise determined the 
number of times it was given a period or day on the schedule. 

We have made free use of the publications of the United States 
and the individual states and are particularly indebted to Cornell 
University, Department of Poultry Husbandry, for very many 
of the suggestions. 

F. G. BEHRENDS. 
W. E. EVANS. 



REFERENCES. 

A — Lewis's Productive Poultry Husbandry. 

B — Lippincott's Poultry Production. 

C — Robinson's Principles and Practices of Poultry Culture. 

D — Watson's Farm Poultry. 

6 



LABORATORY EXERCISE No. 1. 
Poultry Survey (Informational). 

OBJECT. 

To ]\Iake a Survey of the Poultry Business in the Vicinity. 

MATERIALS. 

All Available Poultry Farms in the A'icinity. 

DIRECTIONS. 

1. Do the majority of farms in your vicinity raise some poul- 
try? . . 

2. Name any farmers who make the poultry business their 

chief occupation. 

3. Fill out the following table getting your data from five of 
your neighbors. Each student should get data from a different 
set of five. Where actual figures are out of the question give es- 
timate. Put all estimated figures in parenthesis. Each student 
should visit at least five farms. 





Name of Farmer 


Number Raised 


Purpose 
for which 

Raised 


Breed or 


No. 


Cocks 


Hens 


Cockerels 


Pullets 


Breeds 


1 
















2 
















3 
















4 
















5 

















4. Is poultry raising an important animal industry in your 
section ? 

5. Is poultry raising a minor or major pursuit on your farm? 
G. Fill out the following table with respect to your own 

farm : — 



Number of 


Breed or 
Breeds 


Purpose for 

which Poultry 

is Rais'^d 


Total Value 


Cocks 


Cockerels 


Hens 


Pullets 


Chicks 


of Fowls 

















Number of 



Horses Cows Sheep Swine 



Number of 
Acres in Farm 



Distance from 
R. R. Station 



LABORATORY EXERCISE No. 2. 

Parts of a Fowl. 

OBJECTS. 
To become familiar with the parts of a fowl and the feathers 
which cover them. 

MATERIALS. 
A mature cock and hen in good plumage. 

DIRECTIONS. 

1. Mount by insertion in two slits cut in a sheet of mounting 
paper feathers plucked from the following parts of a fowl : — 

(a) Neck, hackle, breast, wing shoulder covert, wing 
flight covert, wing primary, wing secondary, wing covert, 
back, cushion, main tail, fluff and thigh. 

(b) In males there is no cushion but tail covers, saddle 
hackle, sickle and lesser sickle in addition to the above parts. 

2. The feathers should be mounted in their relative positions 
as described in Cornell Leaflet, Vol. VII, page 1118-1120. 

LABORATORY EXERCISE No. 3. 

The Feathers. 

OBJECT. 
To study the parts and construction of a feather and the varia- 
tions in color and the markings of feathers. 

MATERIALS. 

Feathers of as many colorings as possible. Microscope. 

DIRECTIONS. 
Feather Structure. 

1. Mount a feather and label the following parts: — Shaft, 
quill, tip, web, barb, fluff and barblets. 

2. Make a drawing of the web of a feather as seen through 
a microscope. Label all parts. 

3. Make a drawing of the fluff of a feather as seen through a 
microscope. Label all parts. 

Feather Colors. 

1. Procure and mount by insertion throvigh two closely cut 
slits in a piece of mounting paper at least ten of the following 
colors of feathers : — ^Label as to color and part of the body from 
which it was removed. 

Solid colors : — White, black, red, brown, buff, slaty blue. 

Mixed colors : — Barred, Spangled, Penciled, Laced, Splashed, 
Mottled, Striped or Stippled. 

8 



REPORT. 

1. Why is a feather quill hollow? 

2. Why are some feathers stiff and rigid while others are 
flexible ? 

3. Are all feathers on the same bird colored alike? 

4. Which color do you prefer? 

o. What causes white plumage to have a tinge of yellow or 
rusty appearance? 

REFERENCES. 
Standard of Perfection. H-393. 

Cornell Rural School Leaflet, Vol. IX, Xo I, pao-e -^9'^ • Vol 
VII, No. I, page 22. i t, - , • 



LABORATORY EXERCISE No. 4. 
Types of Fowls. 

OBJECT. 

To learn to distinguish the egg, meat and general purpose types 
of fowl by external characteristics. 

MATERIALS. 
Specimens of eggs, meat and general purpose fowls. 

DIRECTIONS. 

1. Visit poultry farms and study a male and female of each 
of the types and tabulate your observations as follows:— (In 
filling out the following table use the adjective selected from the 
following which applies to the particular fowl) :— 

Size : — Large, small, medium. 

Shape : — Oval, circular, rectangular. 

Weight : — Estimated or actual weights. 

Alertness: — Alert, slow, sluggish, capricious. 

Disposition : — Quiet, easily frightened, lazy. 

Hardiness : — Sensitive to cold, hardy. 

Maturity : — Early, late, medium. 

Foragers : — ^Good, poor, extensive. 

Egg Laying :— Heavy, poor, medium. 

Sitters : — Persistent, poor, good. 

Feathering :— Heavy, loose, close, compact. 

REFERENCES. 
A— 63 D— 13— 79. 

P' — J5 F— 209— 257 

C— 344 G— 104 





Egg 


Meat 


General Purpose 




Cock 


Hen 


Cock 


Hen 


Cock 


Hen 


Size 

Shape 

Weight 

Alertness 

Disposition 

Hardiness 

Maturity 

Foragers 

Egg Laying 

Sitters 

Feathering 















LABORATORY EXERCISE No. 5. 
Sex Identity. 

OBJECT. 

To learn the characteristics which distinguish males from fe- 
males. 



MATERIALS. 



Alale and female birds. 



DIRECTIONS. 

Secure a male and female bird of as many breeds as are avail- 
able and note differences in body, head, comb, plumage, spurs, 
temperament, voice of each one always comparing the male and 
male of the same breed together. Tabulate under the following: — 

10 



Characteristic 


Breed : — 


Breed: — 


Male 


Female 


Male 


Female 


Body 

Size 

Texture 

Height 
Head 

Texture 

Furnishings 
Plumage 

Length 

Shape of end 

Brilliancy of color 

Shape of tail 
Spurs 

Development 
Temperament 
Habits 
A'oice 

Pitch 

Kind 











LABORATORY EXERCISE No. 6. 
Age Characteristics. 

OBJECT. 

To learn the characteristics which distinguish old from young 
fowls. 

MATERL\LS. 
Old and young birds of as many breeds as possible. 

DIRECTIONS. 

1. Secure a young and an old bird of as many breeds as are 
available and note differences in plumage, comb, ear lobes, face, 
cartilage, spur, color of shanks, scales on shanks, down, skin, 
body shape and voice. Always compare birds of the same breed 
and tabulate under the following : — 

.11 



Characteristic 

Plumage 

Brightness 

Oily Condition 

Color 
Comb 

Color 

Points 

Circulation 

Surface 
Ear Lobes 

Surface 

Brightness 
Face 

Surface 

Color 
Eyes 
Cartilage 

Keel Bone 
Spur 

Size 

Point 

Direction of Curve 
Color of Shanks 
Scales on Shanks 

Size 

Surface 

Adherence 
Down 
Skin 

Texture 

Color 

Moisture 

Elasticity 
V^oice 

Volume 
Body Shape 

At Crop 

At Abdomen 



Breed : — 



Breed : — 



Old 



Young 



Old 



Young 



12 



LABORATORY EXERCISE No. 7. 
Anatomy of Fowls — External Anatomy. 

OBJECT. 

To .'become acquainted with the external parts of a fowl and 
note some characteristic movements. 

MATERIALS. 

Fowls (Dressed). Fowls (Live). Microscope. 

DIRECTIONS. 

1. Draw the head to show the relative size and position of 
beak, com'b, eyes, ears, wattles and nostrils. 

2. Draw a side view oi the fowl lying on its back showing 
feather tracts and oil glands. (Head and feet may be omitted). 

3. Draw an eye to show shape, pupil, etc. 

4. Make a drawing of the tongue. 

5. Make a drawing of the shank to show the method of scale 
overlapping. 

6. Make a drawing of a foot to show the shape, length and 
attachment of nails. 

7. Make a series of drawings to show the differences between 
the shape and length of beaks and toe nails of birds of the same 
species but of different ages and vigor. 

8. Take a fowl and fold its legs under its body as they do 
when roostmg and then withdraw in position as in standing 
Note what happens to the foot when this is done. 

9. What movement has a fowl's head when walking? Why? 
10.. Does this action continue when running? 

11. Explain the carriage or movement of wings when run- 
nmg. 

_ 12 Make a drawing of the tracks of a fowl when (a) stand- 
mg; (b) walkmg; (c) running. 

REFERENCES. 
A— 292. 



LABORATORY EXERCISE No. 8. 
Anatomy of Fowls — Internal Anatomy. 

OBJECT. 

To become acquainted with the essential points of internal 
anatomy. 

MATERIALS. 
Fowls (Male), microscope, knife, large shears. 

13 



DIRECTIONS. 
Blood Vessels of the Neck. 

(This should precede the exercise on killing). 

1. Cut the neck from the body making the cut as close to the 
body as possible. 

3. Cut away the skin from the neck and also as much of the 
flesh as is necessary to expose the blood vessels leading to the 
head. 

3. Make a drawing to show the relative position of these blood 
vessels including the bridge or cross over the base of the skull. 
Make this drawing as seen from the under side with the head 
toward the bottom of the paper. 

The Brain. 

(This portion should precede the exercise on sticking and dry 
picking). 

1. Cut ofif the neck close to the head. 

2. With a shears cut through the middle of the head and 
lengthwise through the comb. At the back of the head you will 
notice the brain. Find the two parts called the cerebum — in front 
— and the cerebellum- — in the back. The cerebellum is the part 
having white lines radiating like spokes of a wheel. The cere- 
bellum controls the muscles. In killing for dry picking this part 
of the brain must be pierced in order to cause the feathers to 
loosen. 

3. Make a drawing of a cross section of the head to show (a) 
the two parts of the brain, (b) the cut which must be made with 
a knife to stick the cerebellum. 

The Spinal Cord. 

( This portion should precede the exercise on killing by dislo- 
cation). 

1. Examine the bones of the neck. 

3. Are they solid. 

3. Are they regular or irregular? 

■1. Draw a cross section of one. 

5. Take the last two vertebrae — any two will do* — and force 
one to slip past the other. This is dislocation of the neck. What 
happens to the cord running through the center ? 

f). What is the color of the spinal cord? 

7. Why is the spinal cord so well protected? 

The Breast Bone. 

1. Cut the muscles away from the breast bone and expose 
its keel. 

3. Is it all bone or is some made of cartilage? Draw a side 
view to show location of cartilage. 

14 



3. Is the keel straight or bent? What may have been the 
cause of this irregularity if present? 

4. How can you tell an old fowl from a young one after it is 
dressed? 

5. What do a few tricky poultry dealers do to deceive the 
public as to the age of dressed poultry? 

TJic Male Reproductive Organs. 

(Optional except that it should precede the exercise on capon- 
izing). 

1. With a shears cut away the breast bone but do not cut 
away the ribs. 

2. Remove the digestive organs and find two rather small, 
dark-red, lobulated bodies lying at either side of the spine and 
each fits into the grooves formed by the ribs. These are the 
kidneys. 

3. Turn the bird on its left side and make a cut between the 
last two ribs. Attached to the back you will see two yellow organs 
varying in size according to age. (At three months they are 
about as thick as a wheat kernel and about half an inch long). 
These are the male reproductive organs and in the operation 
called caponizing it is these that are removed and not the kidneys. 

REPORT. 

1. Why is it better to cut the blood vessels after they have 
been united by the bridge? 

2. Why is it so important that the cerebellum is pierced? 

3. Why is it humane to pierce the cerebrum? 

4. What danger accompanies the operation of caponizing? 

REFERENCES. 
A— 292. B— 293. J— 106. 

LABORATORY EXERCISE No. 9. 
Parasites. 

OBJECT. 

To learn to identify (a) red mites, (b) lice, (c) scaly leg 
mites, (d) gape worms. 

To learn how to treat birds to rid them of these pests. 
MATERIALS. 

Poultry house infested with mites. Poultry having body lice, 
scaly leg mites and young chicks having gape worms. Micro- 
scope. Carbolated vaseline. Hot water. Gape worm extractor. 
Lice Powder. Poultry spray. 

15 



DIRECTIONS. 

(On account of the impracticability of securing all of the above 
specimens at one time it may be necessary to perform this exer- 
cise in part at various times when convenient). 

SCALY LEG MITES. 

1. Secure a fowl inflicted with scaly leg mites. 

2. Draw the shank and foot to show the calcareous material 
which is deposited under the scales and which exudes on the out- 
side. 

3. Draw the shank of a fowl with clean shanks as a contrast. 

4. Lift up a scale and find a very small insect which is flat 
and rectangular with the corners rounded ofif. Use a microscope 
and draw this parasite. 

5. Are both legs aflfected to the same degree ? 

6. Can you determine where the insect begins to attack? 

7. Does it appear to annoy the bird? 

8. Is the scale contagious ? 

TREATMENT. 

1. Let the bird stand in a pail of warm water which contains 
a 5% solution of carbolic acid. 

2. Brush the legs with a small brush taking off all the loose 
scales and dirt without causing bleeding. 

3. Dry the legs and apply a coating of carbolated vaseline. 
Ordinarily one soaking and frequent application of vaseline will 
effect a cure. In very severe cases repeat the treatment. 

REPORT. 

1. Are scaly legs very detrimental to poultry ? Explain. 

2. In what way does it indicate the lack of attention received 
by the flock? 

REFERENCES. 
F. B. 530. A— 509. 

BODY LICE. 

1. Secure a louse and place it under a microscope and draw 
what you see. 

2. Find the breathing pores along the sides of the abdomen. 

TREATMENT. 

1. Dust the fowl with insect powder as described in a succeed- 
ing exercise. This closes up the breathing pores and suffocates 
the parasites. 

16 



REPORT. 

1. Name one or more insects which also breathed through 
pores on the sides of the abdomen. 

2. What are these pores called ? 

REFERENCES. 
Same as for scaly legs. Cir. 29 Cornell. 

RED MITES. 

1. Secure specimens of red mites. You will find these on the 
under side of the roosts and not on the birds. 

2. Place one under a microscope and draw. Compare with a 
lousse. 

TREATMENT. 
• Spray with liquid lice killer as directed in a succeeding exercise. 

REPORT. 

1. How does this parasite affect the bird? 

2. Why does it change in color? 

3. Where does it live at (a) night, (b) during the day? 

4. Why are cracks and crevices objectionable in perches? 

REFERENCES. 
Same as for scaly legs. 

Cir. 19, Iowa; F. B. 287; Popular Bull. Wash. 74; Cir. -29, 
Cornell Bull. 7, Missouri. 

GAPEWORMS. 
1. Procure young chicks with the gapes. Kill them and ex- 
amine the wind pipe (trachea) and find small red parasites which 
cover its walls and draw and describe them. 

TREATMENT. 

1. If only a few birds are aff'ected the worms may be ex- 
tracted with a horse hair loop or commercial extractor. 

2. If many exist the best procedure is to plow the land, lime 
it thoroughly and plant a crop. After this the young chicks may 
be placed back on the land. 

REFERENCES. 
A— 511. C— 283 and 341. 



LABORATORY EXERCISE No. 10. 
Lice Powder. 

OBJECT. 
To make an effective lice powder. 

17 



MATERIALS. 

Crude Carbolic Acid Gasoline 

Plaster of Paris Pans 

Box Sieve 

Mixing Ladle. 

DIRECTIONS. 

1. Pour j4 of a pint of crude carbolic acid into ;H of a pint 
of gasoline and mix thoroughly by stirring. Sprinkle this mix- 
ture on 2^ pounds of Plaster of Paris. Stir and mix thoroughly. 
Spread this out in thin sheets on a newspaper to dry. After it 
is perfectly dry scrape it off of the paper and sieve it to make it 
fluffy. Place in boxes and it is ready for use. Keep for future 
experiments. 

REPORT. 

1. Why should this mixture be prepared away from the fire? 

2. What is the color of the Plaster of Paris? 

3. What is the color of the powder? 

4. Did it get fluffy ? 

5. How long did it take to dry ? 

6. How long did it take to prepare this powder? 

7. What is the net cost of this pow^der? 

8. What is the total cost of materials and labor for making 
this powder? 

9. Compare this cost with the cost of some commercially pre- 
pared powder. 

REFERENCES. 
A— 508. C— 283. D— 330. 

LABORATORY EXERCISE No. 11. 
Liquid Lice Killer. 

O'BJECT. 

To prepare a liquid lice killer. 

MATERIALS. 
Crude Carbolic Acid, Pan, Pail, Kerosene, Mixing Ladle. 

DIRECTIONS. 
Mix one part crude carbolic acid with three parts of kerosene. 
(This should be applied as soon as possible after mixing. Why 
pour the carbolic acid into the kerosene?) 

REPORT. 

1. What is the color of the crude carbolic acid? Is it a 
poison ? 

18 



2. What is the color of kerosene ? Is it a poison ? 

3. What is the color of the mixture? Did it mix readily? 

4. Does the mixture smell like kerosene or carbolic acid or 
neither ? 

5. Why keep this mixture away from the fire ? 

6. Do you think it will clog up a fine mist spraying nozzle? 

7. Compute the cost of the materials used to make this spray? 

8. How long did it take t'o make it ? 

9. Compute the total cost of making the mixture. 

10. Compare the cost of this mixture with the cost of a like 
amount of commercial mixture. 

REFERENCES. 
A— 508. C— 283. D— 330. 



LABORATORY EXERCISE No. 12. 
Killing Live and Mites. 

OBJECT. 
To apply lice powders and lice killers to thoroughly cleanse 
houses and both young and old birds. 

MATERIALS. 
Olive Oil Baking Powder Box 

Box Catching Hook 

Hens Poultry House Lice Killers 

DIRECTIONS. 

The House and the Appliances. 

(Each student should perform this exercise at his own hen 
house and clean out nests and roosts and spray with liquid lice 
killer). 

1. Remove all movable appliances from the hen house and 
clean out nests and roosts and spray with liquid lice killer. Scald 
with boiling hot water all drinking and feeding devices. 

3. Clean off the dropping board and take all litter and spread 
it out in the field or store where the hens cannot get at it again. 
Be sure to store it far enough away from the hens so that the 
parasites cannot find their way back again. 

3. Next spray ceilings, walls and floors being careful to fill 
all cracks and crevices. 

■i. Bring the appliances back and place them in their proper 
positions. Spread f resli straw on the floor for litter. 

THE OLDER FOWLS. 

1. Catch the fowls beginning with the cocks. Drive several 
holes in the bottom of a baking powder can and fill with lice 

19 



powder. Hold the fowl head downward with legs well apart 
and shake the powder into the feathers working it to the skin with 
the free hand. Powder thoroughly around the vent. After each 
fowl is finished place it in the house and keep it closed until all 
are finished. 

2. Repeat this operation at least twice — at intervals of five 

days. 

3. If there is a dust wallow, clean this out and fill with fresh 
dust. If there is no dust wallow make one and fill with dust or 
sifted coal ashes. 

LITTLE CHICKS. 

1. Place a drop of olive oil on heads, throat and under the 
wings of each chick. Rub in thoroughly. 

REPORT. 

1. Why did you spray the appliances before doing anything 
else? 

2. Why were you so careful about filling cracks and crevices? 

3. Why did you place old litter out of reach of fowls? 

4. Why did you dust the cocks first? 

5. Why did you put holes in the bottom of the baking powder 
can instead of the top ? 

6. Why were you so careful to powder around the vent ? 

7. Why were dhicks treated differently ? 

8. What eft'ect do parasites have on chickens? 



LABORATORY EXERCISE No. 13. 
Natural Incubation. 

OBJECT. 
To learn how to set a hen and secure a successful hatch. 

MATERIALS. 
Eggs. Nest. Straw. Ground. Broody Hen. 
DIRECTIONS. 

1. Make a nest 15 inches square and 15 inches high with a 
board G inches high in front to prevent nesting material from 
falling out. 

2. Place this nest so that the hen will not be disturbed by 
other hens or other intruders. 

3. Put about three inches of damp (not moistened) earth in 
the bottom of this nest and on it a nesting material of chaff or 
straw. Put this material down firmly and shape a circular nest out 
of it. It should be slightly deeper in the center than at the edges 

20 



to prevent the eggs from rolling out of it and thus becoming 
chilled. 

4. After you are sure that the hen has become broody place 
from ten to fifteen eggs in the nest after dark and place the hen 
on them. The number of eggs placed under a hen depends on 
the size of the hen and the season. Before placing the hen on 
the nest dust her with insect powder and in applying the powder 
hold the hen by the feet, head downward, working the powder 
well into the feathers, giving special attention to regions under the 
wings and around the vent. 

5. Allow the hen to come ofif at will and provide food in the 
shape of corn, wheat and water within easy reach. A broody 
hen likes to feel secluded and the less attention she receives from 
now on the better the hatch. 

6. In case she accidentally breaks an egg remove it and wash 
the rest. Soiled nesting material should also be removed and 
fresh added. 

7. If a number of hens are set at the same time the eggs may 
be tested at the end of the seventh day and the infertile eggs and 
dead germs removed. It often happens that the eggs may now 
be placed under fewer hens and new settings started. In this 
way considerable time can be saved. 

8. When several chicks have hatched out it may be necessary 
to remove all but one in order to prevent the hen from smothering 
or stepping on the chicks, or they may annoy her by getting out 
and running away thus inducing her to leave the nest. 

9. Wrap those removed in a flannel cloth and place in 
the house in a warm place until all are hatched when they should 
all be given to the mother who will take care of them for at least 
24 hours without feeding. 

REPORT. 

1. What breeds of hens make good sitters, poor sitters? 

2. When do hens turn the eggs? 

3. Why was one chick left with the mother hen toward the 
end of the hatch? 

4. Why should eggs of about the same size and laid the same 
week be selected ? 

5. Of what use is damp earth in the bottom of the nest ? 

G. How many eggs are usually placed under a hen at your 
home? 

7. What is a stolen nest? 

8. How successful are hatches from "Stolen" nests? 

REFERENCES. 
A— 312. B— 1()6. F. B. 585 and 287. 

21 



LABORATORY EXERCISE No. 14. 
Study of Incubator Construction. 

OBJECT. 
To become familiar with the parts of an incubator. 

MATERIALS. 
Incubators with all parts complete. 

DIRECTIONS. 
Inspect the incubator and report on the following : — 

GENERAL APPEARANCE. 

1. Materials used in construction? 

2. Is lumber well seasoned? 

3. Is incubator substantially put together ? 

4. Is it well finished ? 

5. Give length and thickness of legs. 

G. Are legs firm and securely attached ? 

7. Plow high from the floor is the top of the incubator? 

8. Is the top clear? 

1). State size of door. How hinged? Single or double doors? 
Single or double glazed? 

10. Can you see into the incubator without any difficulty? 

11. Does door fit closely? 

HEATING— THE LAMP. 

1. Where is the source of heat located? 

2. What kind of fuel is used? 

3. Is it fire proof ? 

4. Is it approved by the underwriters ? 

5. Make a copy of the underwriters label. 

6. Is the lamp box well packed with asbestos ? 

7. What is the object of this packing? 

8. Is the lamp held firmly in position? 

9. What is the capacity of the lamp bowl? 

10. Make an outline drawing of the lamp. 

HEATING— THE THERMOSTAT. 

1. Where is the thermostat located? 

2. Of what is it made? 

3. Is it simple or compound ? 
■i. Which part is movable? 

5. Is it well constructed? 

6. Is it out of the way? 

7. Make a drawing of the thermostat with levers showing 
operation and label each part. 

22 



HEATING— THE THERMOMETER. 

1. Where is the thermometer placed? 

2. Can the thermometer be read without opening the door? 

3. Make a drawing of the thermometer to show scale. 

4. Does the thermometer touch the eggs? 

HEATING— METHOD. 

1. Make a cross section drawing of the incubator showing 
wall construction and direction of air currents in the incubator. 

2. Trace the course of the foul air from the lamp. 

3. Trace the course of the warm air on its way to egg cham- 
ber. 

4. (Optional). If only one incubator is available drawings 
of other incubators may be made to show method of heating. 

HEATING— X'ENTILATION. 

1. What method of ventilation is employed? 

2. How is moisture supplied ? 

3. Is ventilation system convenient ? 

TRAYS. 

1. How many egg trays in the machine? 

2. What is the capacity of each egg tray? 

3. Of what are they made? 

4. Are they perfectly square ? 

5. What other trays or dia])hragms are used in this incubator? 
G. State use of all other diaphragms. 

7. How is the interior of the incubator protected from fire? 

REFERENCES. 
A— 327. B— 144. C— 238. D— 202. 



LABORATORY EXERCISE No. 15. 

Testing an Incubator Thermometer. 

OBJECT. 
To learn how to test the accuracy of an incubator thermometer. 

MATERIALS. 

Hot Water at 110 degrees. Pail. Certified Thermometer. In- 
cubator Thermometer. 

DIRECTIONS. 

1. Heat a quantity of water in a pail to a temperature of 110 
degrees (not more). 

23 



2. Immerse the incubator thermometer and the certified ther- 
mometer in the hquid keeping both bulbs closely together. Move 
gently to keep the water in motion. 

3. As the water cools down to lUO degrees carefully note the 
temperature of the incubator thermometer and report results in 
the following table : — 

TEMPERATURE RECORD. 



Certified Thermometer 


Incubator Thermometer 


110 degrees 




109 




108 




107 




106 




105 




104 




103 




102 




101 




100 





REPORT. 

1. Why is it important that the water in the pail is not more 
than 110 degrees? 

2. Why should an incubator thermometer be tested? 

3. How often should an incubator thermometer be tested? 
Why? 

1. In case the thermometer varies from a certified one, is it 
necessary to get a new one ? Why ? 

REFERENCES. 
A— 327. B— 144. C— 238. D— 202. 



LABORATORY EXERCISE No. 16. 
Regulation of Incubator. 

OBJECT. 

To learn how to regulate an incubator so as to keep it running 
at an even temperature. 

24 



MATERIALS. 
Incubator. Kerosene. Level. 

DIRECTIONS. 



Shears. 



1. Inspect the incubator to ascertain whether all parts are in 
correct position and in working order. Report any parts broken 
or missing. 

2. Place the incubator so that it stands level and firm. Use 
carpenter's level testing it both from back to front and side to 
side. 

3. Fill the lamp about three-fourths full of A No. 1 kerosene. 
Clean ofif with a cloth all oil which you may have spilled on the 
outside of lamp. See that wick is well saturated. 

4. Trim the wick square across using wick tube as a guide 
and then turn up wick one-eighth of an inch and snip oft' both 
corners. 

5. Light but turn the blaze very low and slide the lamp into 
enclosure as far as it will go. Lift into position. 

(This operation will be governed by the style of incubator). 

G. Turn up a moderate flame and if it does not burn clear and 
true take out the lamp and fix it. Turn down flame before tak- 
ing lamp out of enclosure. 

7. Unscrew the nut on the wire connecting rod of the ther- 
mostat so that there will be about one-half inch play between the 
bottom of the nut and the pivot casting. 

8. Do not let this nut touch the pivot until the temperature 
reaches 103 degrees. 

9. When the temperature reaches this point (103) degrees, 
the nut on the connecting rod should be screwed down until it 
raises the disc one-eighth of an inch or less above the opening in 
the top of the heater. 

10. Be sure to have the incubator door and the ventilator 
closed. 

11. Record in tabular form the temperatures as registered 
every five minutes. 

TEMPERATURE RECORD. 
Regulation of Incubator. 

Time started : — Time finished : — 

Total time consumed in resrulation : — 



Time 


Temperature 


Time 


Temperature 











25 



12. After the thermometer registers a steady temperature re- 
port to the instructor for his O. K. Be careful to make sHght 
turns only in adjusting thumb screw. 

REFERENCES. 
A —327. B— 144. C— 238. D— 202. 



LABORATORY EXERCISE No. 17. 
Operation of Incubator. 

OBJECT. 

To learn how to operate an incubator to procure a successful 
hatch. 

MATERIALS. 

Incubator. Kerosene. Eggs. 

DIRECTIONS. 

1. Assuming that the incubator has been regulated and run a 
day or two without containing any eggs thus warming the ma- 
chine thoroughly, place the eggs in the tray and allow the tem- 
perature to rise to 103 degrees. 

2. Run the machine at a temperature of 103 degrees or a 
fraction less until the eighteenth day after which it should be 
kept at not less than 103 nor more than 105 degrees. (For ex- 
plicit directions refer to catalog of incubator used). 

CARE OF LAMP. 

1. Every morning immediately after the eggs are cared for, 
never before, fill the lamp, trim the wick as directed under 
"Regulation of Incubator" and wipe the bowl free of all oil and 
dirt. In trimming off charred part of the wick use a knife rather 
than a scissors. 

TURNING AND COOLING EGGS. 

1. Beginning 48 hours after starting, turn the eggs twice a 
day; once just before caring for the lamp and again about 12 
hours later. Do this until the evening of the eighteenth day. 

2. The trays must also be turned at each turning of the eggs. 
For detailed directions see incubator catalog. 

3. On days eggs are tested the eggs need not be turned. 

26 



4. For method of turning eggs consult the catalog of incubator 
used. 

5. Varying conditions determine the length of time eggs should 
be cooled. Consult your instructor, current bulletins and catalog 
of your incubator for definite information. 

6. Do not open the door of the incubator after the eighteenth 
day until all eggs are hatched. At the end of the twenty-first all 
the chicks which are worth anything will be out of the shell and 
egg trays should be removed from the machine to give the chicks 
more room. 

7. Do not remove the chicks from the incubator until the 
twenty-second day. 

TESTING THE EGGS. 

1. Test the eggs on the seventh and fourteenth days and dis- 
card all infertile eggs and those containing dead germs. Place 
doubtful eggs back in the incubator. 

2. Get the tester ready before taking eggs from the incubator. 

3. Infertile eggs will be perfectly clear. Strong living germs 
will be recognized by the small spider-like body floating in the 
egg. Dead germs are not so readily distinguished and lack of 
space prevents a lengthy discussion here. Consult books and 
bulletins for further information. 

GENERAL NOTES. 

1. Never jar the incubator by closing the door roughly or by 
careless insertion of the lamp as the adjustment of the thermo- 
stat is very delicate. 

2. The door of the machine should not be open while eggs 
are being turned. 

REPORT. 

1. Why should the lamp be filled after the eggs are turned 
and not before? 

2. What should be done with eggs tested out on the seventh 
dav? 



27 



Incubator Record. 

Name of operator : — 

Make of incubator : — 

Capacity of incubator : — 

Breed from which eggs were taken : — 



Day 
and 
Date 



Morning Inspection 



Evening Inspection 



Hour 



Temperature 



Room 



Incub. 



Hour 



Temperature 



Room 



Incub. 






o c c 



28 



Egg Testing Record, 

FIRST TEST. 



Date 



Infertile 



Cracked 



Dead 
Germs 



Doubtful Live 



Germs 



Total 



SECOND TEST. 



HATCHING RECORD. 

Number of eggs put in : — 
Number of eggs tested out : — 
Percentage of eggs tested out : — 
Number of germs dying : — 
Number of healthy chicks hatched : — 
Percentage of healthy chicks hatched : — 
Number of weak chicks hatched : — 
Percentage of weak chicks hatched : — 

REFERENCES. 
A— 327. B— 144. C— 238. D— 202. 



LABORATORY EXERCISE No. 18. 
Study of Brooder Construction. 

OBJECT. 
To become familiar with the parts of a brooder. 

MATERIALS. 
Brooder. Yardstick. 

DIRECTIONS. 

1. What is a hover ? What is an adaptable hover ? What is a 
universal hover ? W^iat is a brooder ? 

2. State where and by whom manufactured ? 

3. State cost and chick capacity. 

4. Draw cross section of this brooder labelling each part. 

29 



THE LAMP. 

1. Is the heating apparatus substantially built? Is it con- 
venient ? 

3. Is the flame protected against being extinguished by the 
wind? 

3. Trace the path of the draft for the lamp. 

THE HOVER. 

1. Of what is the hover made? 

2. How many cu. inches in the hover? 

3. How many cu. inches in the hover per chick? 

■i. How is the temperature in the hover regulated? 

5. Where is the thermostat? Of what is it made? 

G. Make a diagram of the thermostat. 

7. Trace the path of fresh air into the hover. 

8. How and where does the air escape in case the temperature 
gets too high ? 

9. Why should the hover be level? 

10. Trace the path of foul air from the lamp. 

THE BROODER. 

1. How many cubic feet of air space in the brooder? 

2. How many cubic inches per chick? 

3. How is the brooder ventilated? 

4. Is it an outside or inside brooder? 

5. Name the methods of using this kind of adaptable hover. 

6. Why should the brooder be level? 

7. Of what is the bottom constructed? 

8. Is the brooder easily cleaned ? 

9. Does the brooder get sufficient light? 

REFERENCES. 
A— 354. B— 211. C— 277. D— 215. 



LABORATORY EXERCISE No. 19. 
Regulation of Brooder. 

OBJECT. 

To learn how to regulate a brooder so as to keep it running at 
an even temperature. 

MATERIALS. 

Brooder. Kerosene. Level. Shears. 

30 



DIRECTIONS. 

1. Inspect the brooder to ascertain whether all parts are in 
correct position and in working order. Report all parts broken 
or missing. 

3. Place the brooder so that it stands level and firm. Use car- 
penter's level and block up corners to accomplish this. The hover 
must also be made level by bending the legs which support it. 

3. Fill the lamp ^ full of good kerosene. Clean off all oil 
which you may have spilled on the outside of lamp with a cloth. 

-i. Place wick in burner and see that it is well saturated with 
oil. 

5. Trim the wick square across using wick tube as a guide 
and then turn up the wick one-eighth of an inch and snip off 
both corners. 

G. See that the burner and cap for the opening for filling 
the bowl of the lamp are on tightly. 

7. Liglit and turn the blaze very low and place lamp with 
chimney in position. 

8. If the lamp does not burn with a clear, round flame take 
it out and fix it. Always turn flame down before taking lamp 
out of enclosure. 

9. Unscrew the nut on the wire connecting rod of the ther- 
mostat so that there will be about one-half inch play between the 
bottom of the nut and the pivot casting. 

10. Do not let this nut touch the pivot until the temperature 
reaches 95 degrees. 

11. When the temperature reaches 95 degrees the nut on the 
connecting rod of the thermostat should be screwed down until 
it raises the disc one-eighth of an inch above the opening on top 
of the hover. 

12. Record in tabular form the temperatures as registered 
every fifteen minutes. 

TEMPERATURE RECORD. 
Regulation of Brooder. 

Time Started:— Time Finished:— 

Total time consumed in regulation : — 
Date :— 



Time 



Temperature 



Time 



Temperature 



31 



13. After the thermometer registers a steady temperature of 
95 degrees, report to the instructor for his O. K. (Be careful 
and make slight turn only in adjusting thumb screw). 

REFERENCES. 
A— 354. B— 211. C— 277. D— 215. 



LABORATORY EXERCISE No. 20. 
Operation of a Brooder. 

OBJECT. 
To learn how to operate a brooder and rear a brood of chicks. 

MATERIALS. 
Brooder. Kerosene. 

DIRECTIONS. 

1. Inspect the brooder to see that all parts are in working 
order. Report to instructor any parts broken or missing. Wash 
inside of brooder with a five per cent, solution of creoline. 

2. See that all heating tubes are properly connected. 

3. Remove wick from burner and boil burner in soda and 
water. Use a new wick. 

4. Empty old kerosene from lamp and fill with new kerosene 
about three-fourths full. 

5. See that brooder and hover in the brooder are level and 
firm. 

6. Cover floor of brooder with about one-half inch of sand 
and on top of this put one-half inch of finely cut clover, alfalfa 
or chaff. 

7. Open the ventilator slightly and regulate the brooder to 
run at an even temperature of 95 degrees under the hover. 

8. Run empty for 24 hours. Then place the chicks under the 
hover, carrying them from the incubator in a covered basket and 
watch them so as to keep them under the hover until they get ac- 
customed to go under it when cool. The chicks will raise the 
temperature nearly five degrees when under the hover. Do not 
attempt to lower this the first day. 

9. During the first week maintain a temperature of 95 degrees. 

10. Gradually lower this temperature to 90 degrees for the 
second week and to 80 degrees for the third week. For the bal- 
ance of the time keep the hover temperature at 75 degrees. 

REFERENCES. 
A— 354. B— 211. C— 277. D— 215. 

32 



LABORATORY EXERCISE No. 21. 
Structure of a Fresh Elgg. 

OBJECT. 
To become familiar with the internal structure of a fresh egg. 

MATERIALS. 
Two fresh eggs. Microscope. Saucers. Egg Tester. Vinegar. 

DIRECTIONS. 

1. Place an egg between your clasped hands so that the ends 
are in the hollows of the palms. Press with all your strength. 
Can you break it ? Would it break if pressed on the sides ? 

2. Break the egg in the middle placing the contents in a dish 
being careful not to break the yolk. 

3. Find the germinal disc. It appears as a light colored spot 
on the yolk. 

4. Draw the yolk locating the disc. 

5. Are the discs always on the top? Why do they float? 

6. Hold a fresh egg before an egg tester and roll it around. 
What happens to the yolk? 

7. Find the cords of denser albumin on the sides of the yolk 
toward both ends of the egg. This is the chalaza. Of what use 
is the chalaza? 

8. Find the watery part or white of an egg. Describe this 
albumin as to color, density and taste. Of what use is the 
albumin ? 

9. Examine the larger end of the egg. Find the air space. 
Draw a cross section of the egg as it appeared before you broke 
it showing this air space. Does the air space increase or decrease 
with age? What effect will the size of the air space have on the 
position of the egg on being placed in water? 

10. Examine the shell of an egg under a microscope. What 
do you find? Notice the color pigment in the shell. Why are 
some eggs darker than others even though laid by the same hen ? 
Which eggs have the darker shells, those laid in the beginning of 
the season or those laid later ? 

11. Put some acid on the shell. What happens? What 
causes thin shelled eggs? What kind of food should a hen have 
to make good strong shells? Eggs with too thick or too thin 
shells are not good for incubation. Why? What disadvantage 
in each case ? 

12. What happens if you place an egg in strong vinegar for 
a few days ? 

REFERENCES. 
A— 303. B— 145. C— 238. H— 245. 

33 



LABORATORY EXERCISE No. 22. 
Structure of a Boiled Egg. 

OBJECT. 
To become familiar with the internal structure of a boiled egg. 

MATERIALS. 
Boiled egg. Microscope. Knife. Dish. 

DIRECTIONS. 

1. Boil an egg for 20 minutes. 

2. Crack the egg and remove the shell carefully so as not to 
break the inner membranes. Begin breaking at the air cell. Can 
you separate the membranes ? Are they tough, brittle or elastic ? 
Which membrane is the tougher? 

3. Cut the egg lengthwise througth the middle. Examine the 
yolk. 

4. What is the diameter and color of the yolk? Is it uniform 
in color? 

5. Is the yolk a solid mass or is it in layers? 
G. Is the yolk in the center of the egg? 

7. Find the germinating disc. 

8. Three- fourths of the yolk is fat. What effect does this have 
on its position? 

9. Find the chalaza. Do the ends entend through the albumin ? 
Is the albumin in layers ? How many ? 

10. Toward which end is the air space? Is it always at this 
end ? Look at the eggs which your classmates have and compare. 

11. Draw a cross section of the egg and label its parts. 

REFERENCES. 
A-303. B-145. C-238. H-2-t5. 

LABORATORY EXERCISE No. 23. 
Preserving Eggs. 

OBJECT. 

To preserve eggs. 

MATERIALS. 

Water glass. Fresh eggs. Water. Scales. Quicklime. Earthen 
jars. Salt. Weights. Pint measure. 

DIRECTIONS. 

1. Select clean, fresh eggs. Infertile eggs are to be preferred. 
Eggs must not be cleaned. 

34 



2. Wash the earthen jar with boihng hot water. Set aside to 
cool. 

3. Fill the jar with eggs to within an inch of the top. 

4. Dilute the water glass with sterilized water in the ratio of 
12 to 1. 

5. Pour this mixlture over the eggs being sure to cover all of 
them. If the eggs do not remain below the surface weight them 
down by placing a piece of wood and a stone on top of them. 

6. Cover and place in a cool cellar. (Temperature not over 
GO degrees). 

7. Each month replace the hot water lost by evaporation. 

Lime-Salt Method. 

1. Weigh and slack a pound of lime adding water until 4 
quarts of water have been used. 

2. Weigh and add j/2 pound of salt and let it stand over night. 

3. Siphon off the clear liquid and pour over the eggs as before. 

4. Cover and place in a cellar as before. 

REPORT. 

1. Why did you sterilize the water before using? 

2. Flow did you sterilize the water? 

3. Why are infertile eggs preferred? 

4. Why should the eggs be used as found in the nests and not 
even wiped off? 

5. Why should no dirty eggs be used? 

6. When should eggs be preserved? Why? 

7. How much are eggs worth now ? 

8. How long did it take to complete this job? 

9. Would ten times as many eggs take much more time pro- 
vided the container was large enough to hold them all ? 

REFERENCES. 
A— 441. B— 445. D— 324. G— 212. 



LABORATORY EXERCISE No. 24. 
Elxamination of Preserved Eggs. 

OBJECT. 

To determine the effect of water glass and Hme salt solution 
on eggs. 

MATERIALS. 

Eggs preserved in water glass for five months. Eggs preserved 
in lime for the same time. Fresh eggs. 



DIRECTIONS. 

1. Take a fresh egg and one of each of the preserved eggs. 

2. Boil them for 30 minutes. 

3. Did any of them crack ? Which ones ? 

4. Examine the eggs of your classmates and report w'hich ones 
(if any) broke. 

5. Can you give a reason for the cracking? 

6. Break all the eggs open, being careful to keep them separate, 
and note difference in odor, size of air cell, etc. 

7. How much are eggs worth now? 

8. How much was saved per dozen on the purchase price? 
(See notes written on exercise on preserving eggs for cost of 
eggs). 

9. What did the water glass cost? 

10. What was the gain per dozen by this method ? 

11. What did the hme solution cost? 

12. What was the gain per dozen by the lime method? 

13. Fill the following table : 

Eggs Treatment Color Odor Size of air cell 

Boiled 
Boiled 
Boiled 
Not Boiled 
Not Boiled 
Not Boiled 

REFERENCES. 

A— 441. B— 455. D— 324. G— 212. 



LABORATORY EXERCISE No. 25. 

Preparation of Poultry Products. 

Killing and Bleeding. 

OBJECT. 

1. To learn how to prepare poultry for killing. 

2. To learn how to kill poultry by (a) dislocation, (b) stick- 
ing, (c) beheading. 

3. To learn how to bleed poultry properly. 

MATERIALS. 

Fowls. Killing knife. Nails. Hatchet. Cord. Coop. Wire. 
File. Box. Block. 

36 



DIRECTIONS. 

Preparation for killing : — ^Place the fowls to be killed in a coop 
and starve for 24 hours, but supply all the fresh water they wish. 
Methods of killing : 

Dislocation. 

1. Hold the bird's head just back of the jaw bone with the 
right hand while the left grasps the body at the shoulders. 

2. Bend the neck on (the back and twist about three-quarters 
of the way round. 

3. Jerk the head forward with a quick, forceful movement. 
(This ruptures the spinal cord at the base of the skull and causes 
instant death. This is the common method of killing squabs). 

Sticking. 

1. Take a piece of stout wire about 18 inches long and bend it 
to form a U-shaped arrangement. This is suspended by a stout 
cord from the ceiling so that when a bird's feet are placed in the 
bends of the wire the bird will be at a convenient height. The 
bends in ithe wire should be far enough apart so as to facilitate 
picking the feathers at the base of the abdomen. 

2. Take a heavy or loaded pail and place a small but sharp 
hook in it. A long wire nail can be bent like the letter "S" and 
one end sharpened with a file. 

3. Slip the bird's feet into the loops of the U-shaped wire. 

4. Double the bird's wings over the back to lessen the strug- 
gling. 

o. Grasp the bird's head with the left hand by the bony prom- 
inence of the skull just back of the angles of the jaw, being care- 
ful not to touch the neck and thus check the free flow of blood by 
pressing upon the artery. 

6. With the killing knife in the right hand make a cut on the 
right side of the roof of the mouth where the bones of the skull 
terminate. 

7. Next force the knife through the groove in the roof of the 
mouth until it touches Ithe skull midway between the eyes. Move 
the point of the knife backward and forward to rupture the nerve 
tissues and thus paralyze the bird and causing the feather muscles 
to relax. (The bird gives a characteristic squak when the brain is 
pierced). 

8. Take the hook which was previously made and insert it in 
the roof of the mouth of the bird and hang the bucket on the hook 
to catch the blood. The hook also serves to keep the mouth open 
so as to insure free bleeding. 

9. The fowl is now ready for picking. 

37 



Beheading. 

1. Drive two nails toward one end of a chopping block or 
heavy piece of wood so that they are about an inch apart and 
extend about 1>4 inches above the block. 

2. Grasp the bird by the legs and wings brought together in 
the same hand. 

3. Place the bird in the block so that the neck is between the 
two nails. 

•i. Draw the body away from the nails until the skull is tight 
against them and the neck is distended. 

5. Wiith a sharp hatchet sever the head from the body about 
one inch from the base of the skull. 

(). After beheading, hold the body firmly as before and allow 
it to bleed. Do not let the bird bruise itself by struggling over 
the ground. 

7. The bird is now ready for picking. (For picking see next 
exercise). 

REPORT. 

1. Why should birds be starved before killing? 

2. State advantages and disadvantages of the three methods 
of killing. 

3. Why is the brain pierced? 

4. What method is followed on your farm ? 

REFERENCES. 
Cir. 61 Bureau of Chem. U. S. D. A. A — 109. B— 403. 



LABORATORY EXERCISE No. 26. 

Preparation of Poultry Products. 

Plucking the Feathers. 

OBJECT. 

1. To learn how to pluck the feathers by (a) dry picking, (b) 
sca'ld picking. 

MATERIALS. 

Fowls killed and bled in previous exercise. Boxes or cans. 
Pinning knife. Pail. Hot water. 

DIRECTIONS. 

(Fowls killed by sticking method are to be dry picked). 
1. Pluck the feathers by pulling down toward the head from 
the parts in the following order : breast, neck, shoulders, thighs. 
Toss feathers in boxes for this purpose. 

38 



2. Next remove the large wing and tail feathers and toss in 
another box. 

3. Next pluck the small and fluffy feathers. 
(The bird is now roughed). 

4. Next remove the pin feathers and also those broken in 
plucking by grasping them between the thumb and a pinning 
knife. 

SCALD PICKING. 

1. Immerse the bird (use a bird killed in previous exercise) 
in water which is a little below boiling point. Use sufificient water 
for complete submersion. 

2. Submerge two or three times allowing the bird to be in 
the water about 10 seconds at a time. Do not scald the skin. 

3. The feathers may now be easily removed and placed in a 
box used for the purpose. 

REPORT. 

1. State advantages and disadvantages of each method of 
picking. 

2. What precautions must be observed in (a) dry picking, (b) 
scald picking? 

3. Why are the large wing and tail feathers kept separated 
from the smaller ones ? 

4. Which method is the easier? ■ 

5. Which method consumes less time? 

6. Which method do your parents use on the farm? 

REFERENCES. 

A-413. B-40S. 



LABORATORY EXERCISE No. 27. 

Preparation of Poultry Products. 

Candling Eggs for Market. 

OBJECT. 

To learn how to grade eggs for market by candling. 

MATERIALS. 

Egg tester. Eggs in the following condition : Fresh, cracked, 
double yolk, cold storage, blood spot, preserved in water glass, 
rotten ; eggs two, four and six weeks old. 

DIRECTIONS. 

To instructor : — Procure in advance as many of the above men- 
tioned eggs as possible and label each one. Have each pupil 

39 



examine each one separately before a tester and draw what he 
sees, noting size of air space and any other distinctive character- 
istics. 

To student : — ^Candle and draw eggs in the following order : 

1. Fresh egg. 

2. Egg two weeks old. 

3. Egg four weeks old. 

4. Egg six weeks old. 

5. Eggs preserved in water glass (6 weeks). 

6. Cold storage egg (6 weeks). 

7. Cracked egg. 

8. Double yolked egg. 

9. Egg with blood clot. 

10. Egg incubated 7 days (fertile). 

11. Egg incubated 14 days (fertile). 

12. Rotten egg. 

Note: — ^It is often impossible to gather all of the above eggs at 
one time, but we have found that the students could draw blank 
outlines and fill in as many as are available and finish the others 
when they could be procured. 

REPORT. 

After all eggs are examhied make a written comparison of the 
size of the air space in the first six eggs examined. 

How do the shells of the first six eggs differ in appearance ? 
REFERENCES. 

Cornell Bull. 35.3. Iowa Ext. Bull 25. Oregon Bull. 172. 
U. S. D. A. Bureau of Chem. Cir. 83. Cornell Reading Course 
No. 80. F. B. 585. A-438. B-445. 



LABORATORY EXERCISE No. 28. 

Preparation of Poultry Products. 

deeming, Grading and Packing Eggs for Market. 

OBJECT. 

To learn how to clean, grade and pack eggs for market. 

MATERIALS. 

Flannel cloth. Crate of eggs. Bon Ami soap. Clean crate. 
Basin of water. Egg tester. 

40 



DIRECTIONS. 

Procure a quantity of eggs and 

(a) Separate the soiled ones from the dean ones and 
dean the soiled ones with a moistened flannel cloth 
rubbed on Bon Ami soap. (Any abrasive soap will 
answer). 

(b) Candle all eggs into three classes : Fresh, stale and 
rotten or non-marketable. 

(c) Separate all eggs again as to color. 

(d) Grade each color as to size into large, medium and 
small. 



REFERENCES. 



B-445. 



LABORATORY EXERCISE No. 29. 
Caponizing. 

OBJECT. 

To learn how to caponize young male birds. 

MATERIALS. 

Barrel or table. Cockerel between 2 and -i months old. Set of 
caponizing instruments consisting of (a) spoon and hook, (b) 
forceps and knife, (c) cannula, (d) spreader, (e) hooks and cord. 
Creolin basin. 

DIRECTIONS. 
Preparation of Birds. 

1. Withhold all feed and water for 30 to 36 hours. 

2. Perform operation on a bright, sunny day. 

Operatioii. 

1. Place barrel or operating board in bright, sunny place. 

2. Place coop with starved birds handy. 

3. Place basin containing a one per cent solution of creolin 
near at hand. 

L Place instruments in this solution. 

5. Lay bird on table on its left side with back toward operator 
and fasten the wings and feet by wrapping around each one a 
cord the ends of which have weights attached. 

6. Pluck a few feathers just in front of the ttiigh, thus laying 
bare the last two ribs. The surrounding feathers should be 
moistened to make them lie down and thus not interfere with the 
operation. 

41 



7. Locate the last two ribs and draw the skin back as far as 
possible. 

8. Make a half-inch incision following the space between the 
ribs and then insert the spreaders, being sure that each hook of 
the spreader is against a rib. Spread the cut as far as possible 
without tearing the tlesh. Then continue cutting until the spread- 
ers are open to their limit. 

[). Take the hooked end of the spoon and tear away the thin 
memhranes covering the intestines, being careful not to rupture 
the intestines. 

10. Push the intestines aside and find the testicles situated 
along the back bone just beneath the kidneys and being yellowish 
white in color and ranging in size from a grain of wheat to a 
small bean, according to the size of the cockerel. 

11. Hpld the spoon beneath the lower testicle and with the 
cannula which is threaded with a wire or horse-hair tear it loose 
catdiing it with the spoon. Remove the upper testicle next in the 
same manner. 

Treatment After the Operation. 

1. Place the birds Immediately after the operation in a clean, 
airy coop and feed plenty of soft food and water for a few days. 

2. At the end of two or three days examine the fowls to see if 
there are any wind pufifs under the skin, and if there are any 
simply prick them with a needle to allow the gases to escape. 

3. At the end of the week they are ready to be treated as any 
other bird which is fed for meat production. 

REPORT. 

1. What is a slip? 

2. Why should cockerels be starved before the operation? 

3. Why is the lower testicle taken out first? 

4. Why are the cockerels caponized ? 

5. Why is caponizing fowls a more dehcate operation than 
castrating other males ? 

REFERENCES. 

A— ST. B— 300. C— 309. D— 240. 



LABORATORY EXERCISE No. 30. 
Laying Cut a Poultry House Foundation. 

OBJECT. 

To stake out and draw lines for a i)oultry house foundation. 

42 



MATERIALS. 
Land. Stakes. Nails. Twine. Tape, Level. Straight Edge. 

DIRECTIONS. 

Note: — This exercise is planned for a house 12 x 16. The 
class may be divided into groups of two or three and a different 
set of dimensions given to each group. 

1. Determine the location for the house. (This exercise may 
be performed on the school yard and stakes pulled out when 
through). 

2. Drive two stakes twenty feet apart so that when a line is 
stretched between them the line will determine the south line of 
the house. Label these stakes A and B. 

3. Twelve feet north of A drive in a stake C and twelve feet 
north of B drive in stake D. (C D and A B are now parallel). 




4. Drive stake R two feet from A and in line with A B and 
drive stake K eight feet east of R. Drive stake S six feet north 
of R and ten feet from K. (This forms a right triangle). 

5. Drive stake E about two feet south of A B and stake F 
about two feet north of C D, but put both in line with R and S. 
Pull stakes R, S and K. 

6. Drive stake G 1(5 feet east of F and stake H 10 feet east of 
E. Stretch a cord from A to B to H to G to D, etc. 

7. With the aid of a straight edge and carpenter's level make 
these lines all level. Report to instructor, who will O. K. your 
work. 



A-124. 



REFERENCES. 



43 



LABORATORY EXERCISE No. 31. 

Poultry Houses. 

Critical Elxamination of Poultry Houses. 

OBJECT. 
To make a critical examination of several poultry houses. 

MATERIALS. 
Several houses. Ruler. 

DIRECTIONS. 
Go to several poultry farms and ascertain the following data : 

Location. 

1. Toward which direction does it face? Is this best? 

2. Upon what kind of soil is it located? Is this good? Why? 
Is it muddy ? 

3. Is the poultry house near a stream ? Criticize. 

■4. Is the poultry, house conveniently situated ? Criticize. 
5. House : 

1. What shape is it? Do you consider it best under these 
conditions? Why? What shape would you suggest? Why? 

2. Give length, width, height both front and back. 

3. What materials are used in wall construction? 

4. Are walls single or double ? 

5. What size are the rafters? What material? How far 
apart ? 

6. What size are the studs ? What material ? How far 
apart ? 

7. How is the house fastened to the foundation? 

8. Is it an open or closed front house ? 

Roofs. 

1. What type of roof is it? 

2. What is the pitch? (Pitch equals "Rise" divided by twice 
the "run." 

3. What materials are used in construction ? Criticize. 

4. Does the roof sag? Is it substantially constructed? 

5. Would you construct this type of roof? Why? 

Floors. 

1. Of what materials is it made? Criticize. 

2. Is it damp or dry? If damp, how would you remedy it? 

3. State depth and kind of litter. 

44 



Doors. 

1. Number, size and location of doors? 

2. How hung? 

3. Are they convenient? 

■i. Of what are they made? 
5. Can they be locked ? 

Foundation. 

1. Of what is it made? 

2. How high above ground does it extend? 

3. How far below ground? 

IVindozvs. 

1. Shape and position? 

2. Number and area? 

3. Size of each pane ? Number of panes ? 

4. How are they hung ? 

5. State height from floor? 

6. Are they vertical or horizontal? 

7. Criticize. 

Curtain. 

1. Position and area of curtain space? 

2. Kind of cloth used ? 

3. How is curtain fastened? 

Computation. 

1. Allowing four square feet per bird, what is the capacity? 

2. Allowing three square feet per bird, what is the capacity? 

3. Compute area of floor, windows and curtain. 

4. Compute ratio of window to floor space. 

5. Compute ratio of curtain to floor space. 

6. Compute ratio of curtain to window space. 

REFERENCES. 
A-104. B-234. C-102. D-S8. 



LABORATORY EXERCISE No. 32. 

Poultry Houses. 

Study of Poultry House Plans. 

OBJECT. 

To learn how to read plans of poultry houses intelligently. 

MATERIALS. 
Plans of poultry houses. Ruler. 

45 



DIRECTIONS. 

(Plans of poultry houses which may be used for this study may 
be found in the following: A-130. B-253. C-138. Prairie State 
Catalog, page 74. Cornell Bull. 374 and 377. Pa. State Dept. 
Bull. 219. F. B. 574. Mont. Cir. 9. 

Examine carefully the set of plans selected by the instructor 
and answer the following questions : 

1. Name the kinds of plans given. 

3. General. 

A. House : 

(a) Length and width. 

(b) Height of front. 

(c) Height of rear, 
(d) Type of roof. 

3. Foundation : 

(a) Dimensions of trench, wall and floor? 

4. Frame : 

(a) Dimensions of plate, sills, rafters, studs, braces? 

(b) How far apart are the rafters, studs? 

(c) Give the size and specific location of the openings 

for windows, doors, curtains and exits for hens. 

5. Roof : What materials are to be used ? 

6. How is the house boarded? Vertically or horizontally? 

Interior Arrangements. 

1. Dropping boards: 

(a) Location, (b) Length, (c) Height, (d) Width. 

2. Roosts : 

(a) Size of material used? 

(b) Height above dropping boards? 

(c) Height above floor? 

(d) Length and number? 

(e) Distance apart? 

(f) Distance of last perch from rear wall? 

(g) Distance dropping boards extend beyondfirst perch? 

3. Nests: 

(a) Position, number, size? 

4. Give the location of the following : 

(a) Feed hoppers, watering devices, grit, shell, broody 
coop. 

REFERENCES. 
See latest bulletins from various stations. 

46 



LABORATORY EXERCISE No. 33. 

Poultry Houses. 

Plems of a Laying House. 

OBJECT. 
To make working drawings of a poultry house for laying hens. 

MATERIALS. 
A set of specifications or a finished house. 

DIRECTIONS. 

Take the specifications or go to a house and take the dimensions 
and from this data make the following drawings showing import- 
ant details and giving dimensions of : 

1. Cross section showing floor, foundation, wall, nests, roof 
construction. 

2. Front elevation with openings. 

3. End elevation with openings. 

4. Rear elevations. 

5. Ground plan showing interior arrangement. 



LABORATORY EXERCISE No. 34. 
Poultry House Appliances. 

OBJECT. 

To ascertain and make a critical examination of poultry house 
appliances. 

MATERIALS. 
Ruler or tape. House with appliances. 

DIRECTIONS. 

1. Visit several poultry houses and procure the following data : 

Roosts. 

1. Location? 

2. Total length of perching space? 

3. Number of inches allowed each bird? Criticize. 

4. How far apart are the perches? Criticize. 

5. How far from the rear wall are the perches ? 

6. How high from the floor is the top of perch? 

7. Are all perches same height ? 

8. How are the perches supported ? 

9. Why are cracks objectionable ? 
10. Are cracks very evident? 

47 



11. Are dropping boards used? 

12. Height of dropping boards above floor? 

13. How far in front of perches are dropping boards? 

14. How far above dropping boards are perches? 

15. Can dropping boards be easily cleaned? 

16. Are dropping boards smooth and even ? 

17. Are dropping boards removable? 

Nests. 

1. Location of nests? 

2. Height from floor? Criticize. 

3. Of what are they made? 

4. State number and size? 

5. Number of birds to each nest? 

6. Are nests convenient for keeper? for hens? 

7. Are they secluded and dark ? 

8. Are they easily removed for cleaning? 

9. Describe nesting materials? Is it clean? 

Feeding Devices. 

1. List different kinds of feeding devices. 

2. State height from floor and position of each, 

3. Of what and how is each constructed? 

4. Are they easily cleaned and refilled? 

5. Can they be closed to prevent excessive feeding? 

6. Are they constructed to avoid excessive feeding? 

7. Are they constructed to avoid wasting of feed ? 

8. State the total capacity. 

Drinking Devices. 

1. List the various types of drinking devices. 

2. State their height from floor and position. Criticize. 

3. Of what are they made? How constructed? 

4. Can they be easily cleaned and refilled ? 

5. Are they protected from polution ? 

6. State the capacity of each. Is this sufficient? 

Miscellaneous. 
Describe any or all of the following which may be present 

(a) Catching hook. 

(b) Shell crusher. 

(c) Bone cutter. 

(d) Dropping board scraper. 

(e) Root cutter. 

(f) Clover cutter. 

(g) Sprayer. 

(h) Dusting box : 

1. Position. 

2. Size. 

3. Materials used? 

48 



LABORATORY EXERCISE No. 35. 
Study of Feeds. 

OBJECT. 

To become acquainted with the physical condition of feeds both 
before and after mixing. 

MATERIALS. 

Feeds :— Corn, wheat, oats, buckwheat, corn meal, wheat bran, 

wheat middlings, oil meal, alfalfa meal, meat scrap, salt, grit', 

charcoal, oyster shell, cracked bone. Shovel, pails, ma^nifvine 

glasses. b J & 

DIRECTIONS. 

1. Examine samples of corn, wheat, oats, buckwheat and 
tabulate under the following heads : Size, color, hardness, weight 
of equal bulk. 

2. Examine samples of corn meal, wheat bran, wheat mid- 
dlmgs, oil meal, alfalfa meal and meat scrap and tabulate under 
the followmg heads: Bulk, coarseness, fiber content, adhesion 
when moistened, odor and palatability. 

3 Examine the charcoal, grit, oyster shell and cracked bone 
under the followmg heads : Color, size, hardness, sharpness and 



use. 



4. Mix the following rations and examine for bulk, fiber con- 
tent and color: The Cornell Grain Ration, The N. J Grain 
Ration, The Purdue Grain Ration. Any other desired (List of 
references below). 

5. Mix the following dry mashes and examine for bulk 
coarseness, adhesion when moist and palatability: The Cornell 
Dry Mash Ration, The N. J. Dry Mash Ration or any other 

6. Look at the ten samples of mixed feeds which the in- 
structor-has mixed and tell what each contains. Be sure to num- 
ber them as shown on the dishes. 

REFERENCES. 
A-309. B-169. C-183. D-17L 
Latest Experiment Station Bulletins. 



LABORATORY EXERCISE No. 36. 

Rearing of Chicks in a Brooder. 

OBJECT. 
To learn how to feed chicks. 

49 



MATERIALS. 
Brooder. Feeds. Chicks. 

DIRECTIONS. 

1. Supply fresh water and plenty of fine grit and oyster shell 
before putting chicks in the brooder. 

2. Put shortly cut alfalfa on the brooder floor. 

3. Do not give chicks feed the first day. 

4. It is desirable to sprinkle some bright or shiny food as 
the natural instinct of the chick is to pick up bright things. On 
the morning after they are placed in the brooder sprinkle a little 
rolled oats on the floor of the brooder. Do not feed more than 
they can consume in an hour or two. Feed this three times a day. 

5. One of the following methods may be selected for feed- 
ing the chicks from now on : — 

See A— 2G1. B— 359. 

Cir. 90 Cornell. Bull. 219, Pa. State Dept. 

Bull. 91 Wash. Bull. 26, N. H. 

Cir. 18 Mont. Bull. 171, Md. 

Bull. 108, Oregon. Bull. 7, Mo. 

Bull. 65, N. Y. State Dept. 



LABORATORY EXERCISE No. 37. 
Identification of Varieties. 

OBJECT. 
To learn how to identify varieties of birds by use of a key. 

MATERIALS. 
Birds of various varieties. Cornell key. 

DIRECTIONS. 

With the aid of the following key determine to what breed each 
of the following birds which are on exhibition belongs. 

Write your notes step by step as you determine the various 
terms which apply. 

Note : — This key has been adapted to the requirements of the 
high school student from a complete key prepared by the Col- 
lege of Agriculture at Cornell University under the direction of 
Professor James Rice. 

POULTRY KEY. 

I. Ear Lobes Red. 
A. Shanks feathered. 
1. Skin yellow. 

a. Comb — pea. 

50 



I. SIZE LARGE. 

A. Plumage. 

1. Body white with black striped hac- 
kle Light Brahma 

2. Male 'breast black, female gray with 
dark pencil Dark Brahma 

II. SIZE SMALL. 

( Bantam omitted) . 
b. Comb single. 

I. SIZE LARGE. 

A. Plumage. 

1. Black Black Cochin 

2. Buff Buff Cochin 

3. White White Cochin 

4. Male black breast and red back, fe- 
male pencilled with black 

Partridge Cochin 

II. SIZE SMALL. 

(Bantams omitted). 
2. Skin white. 

a. Comb single. 

I. SIZE LARGE. 

A. Plumage. 

1. Black Black Langshang 

2. White White Langshang 

II. SIZE SMALL. 

(Bantams omitted). 
B. Shanks non-feathered. 
1. Skin yellow. 

a. Comb pea. 

I. Feathers close. 

II. Feathers loose. 

A. Plumage. 

1. Red Buckeye 

b. Comb rose. 

I. Plumage. 

A. Barred Dominique 

B. Black Black Wyandotte 

C. Buff Buff Wyandotte 

D. White White Wyandotte 

E. Red Rhode Island Red 

(Columbian, Golden, Silver and Partridge 
Wyandottes omitted). 

51 



c. Comb single. 

I. Feathering Loose. 

A. Size Large. 
1. Plumage. 

A. Red Rhode Island Red 

B. Black Black Java 

C. Barred Barred Plymouth Rock 

D. Buff Buff Plymouth Rock 

E. White White Plymouth Rock 

B. Size small. 

1. Plumage (Bantams omitted). 
IL Feathering close. 

A. Size large. 

1. Plumage (Games omitted). 

B. Size small. 

1. Plumage (Bantams omitted). 

2. Skin white. 

a. Toes four. 

L Comb leaf (Omitted). 
IL Comb rose (Omitted). 
III. Comb single. 
A. Plumage. 

A. Black Black Orpington 

B. Buff Buff Orpington 

C. White White Orpington 

b. Toes five (Omitted). 
II. Ear Lobes White. 

A. Shanks non-feathered. 
1. Skin yellow. 

a. Comb rose. 

I. Plumage. 

A. Male breast black and back red, fe- 
male light brown stippled with darker 
brown Brown Leghorn 

B. Buff Buff Leghorn 

C. White White Leghorn 

b. Single comb. 
I. Plumage. 

A. Black Black Leghorn 

B. Buff Buff Leghorn 

C. White White Leghorn 

D. Male breast black and back red, fe- 
male light brown stippled with darker 
brown Brown Leghorn 

E. Black with white tipped feathers 
Mottled Ancona 

52 



2. Skin white (Toes four) 

a. Comb rose. 

I. Size large. 

A. Plumage. 

1. White White Hamburg 

3. Black 

a. Short curved back . . Black Hamburg 

b. Long straight back. .Black Minorca 
n. Size small (Bantams omitted). 

b. Comb single. 

I. Plumage. 

A. Blue Blue Andalusian 

B. White White Minorca 

C. Black 

1. Face Red Black Minorca 

(Polis'h and Bantams omitted). 

3. Skin white, toes five, 
a. Comb V shaped. 

I. Crested and Bearded. 
A. Plumage. 

1. Black with white tipped feathers.. 
Houdan 

MISCELLANEOUS. 

Feathers silky White Silkie 

Shanks feathered, comb V-shaped White Sultan 

Feathers Curled Frizzle 



LABORATORY EXERCISE No. 38. 

Poultry Exhibits. 

Visit to a Poultry Show. 

OBJECT. 

To become acquainted with varieties of fowls. 
To become acquainted with the latest improvements in poultry 
equipment. 

MATERIALS. 
None. 

DIRECTIONS. 

Visit a poultry show and observe the following points : — 

1. Describe the arrangement of coops in the building. 

2. State the average size of coops. 

3. Tell the number of birds kept in a coop. 

4. Briefly describe the construction of a coop. 

53 



5. What was used for litter? 

6. How were the fowls fed and watered ? 

7. How were the different breeds named ? 

8. Were the birds grouped as to breed or exhibitors ? 

9. Name the classes of poultry shown. 

10. Name the breeds of poultry shown. 

11. Were any breeds shown which you have never seen? To 
which type did they belong ? Name them. 

12. What new appliances were exhibited? State use and 
cost of each. 

13. Name the different makes of incubators shown. Briefly 
describe each. 

14. Name the different makes of brooders shown. Briefly 
describe each. 

15. Compare your birds at home with the prize birds of the 
same breed as to size, ^hape, vitality, condition and appearance. 

16. What benefits did you derive from this visit? 



LABORATORY EXERCISE No. 39. 
Poultry Survey (Critical). 

OBJECT. 
To make a critical examination of a poultry farm. 

MATERIALS. 
A nearby poultry farm. 

OBSERVATIONS. 
Go to a farm and make careful observations and secure the fol- 
lowing data : — 

I. Location. 

1. Where is the farm? 

(a) County? 

(b) Township? 

(c) Location in Township? 

2. Distance to town? 

II. Markets. 

1. Name the principal markets. 

2. Distance to these markets. 

3. How reached? 

4. Number of railroads to each market. 

5. Miles to each market? 

6. Express rate on 100 lbs. dressed poultry? 

7. Express rate on 100 lbs. live poultry? 

8. Express rate on crate eggs? 

9. Freight rate on a ton of feed? 

10. Kind of wagon roads? 

11. Condition of roads in both summer and winter? 

54 



III. Climate. 

1. Direction of prevailing winds? 
3. During which months can hens have free range ? 
3. Name any unusual climatic conditions which are detri- 
mental. 

IV. Topographical conditions. 

1. Type of soil. 

2. Fertility. 

3. Drainage — natural or artificial. 

4. Condition as to weeds, stones and stumps. 

0. General slope of the land. 

6. Air drainage. 

7. Altitude. 

V. Water Supply. 

1. Quantity. 

2. Quality. 

3. Permanency. 

4. How secured. 

VI. Neighborhood conveniences. 

1. Telephone — rate. 

2. R. F. D. 

3. Trolley — service and cost. 

4. Education — kind and size of school — distance. 

5. Religion — denominations — distances to churches. 

6. Social — organizations — ^character and prosperity of peo- 

ple. 

VII. Houses. 

1. Number and kind. 

2. Arrangement and grouping. 

3. Convenience. 

4. Drainage. 

5. Shelter. 

6. Condition. 

7. Appearance. 

VIII. Equipment. 

1. Number and condition of appliances. 

IX. Crops. 

1. Acres of grain, root crops, forest, orchard, forage crops, 
waste land. 

REPORT. 

1. Is the farm conveniently located with respect to: — Mar- 

ets. Stations, Schools, Churches ? 

2. Is it possible to improve the drainage? 

3.. Considering the soil, fertility, drainage, altitude, etc., 
do you think this a good farm for poultry raising? 
Why? 

4. Why is it best to be located near two railroads ? 

55 



APPENDIX. 

The following appendix is divided into 3G parts and may be 
used for review or as work in connection with the students prepa- 
ration for the home project. The references are very complete 
so that some of them at least may be found in every high school 
library. In this way a definite scheme for a thorough prepara- 
tion for the project work is outlined. It is designed that each 
student have a copy of this appendix and have free access to a 
good library and after reading the data in the books as referred 
to at the end of the questions he will sit down and write the 
answers to them. These answers should be preserved and then 
bound at the end of the year and form part of the report of the 
home project. 



REFERENCE INDEX. 

A. Lewis's Productive Poultry Husbandry. 

B. Lippincott's Poultry Production." 

C. Robinson's Principles and Practice of Poultry Production. 

D. Watson's Farm Poultry. 

E. Brigham's Progressive Poultry Culture. 

F. Bulletin 65 N. Y. State Dept. of Agriculture. 

G. Kain's Profitable Poultry Production. 
H. Valentine's the Beginner in Poultry. 
I. Standard of Perfection. 

J. Wortley's Poultry Diseases. 

K. Fiske's Poultry Architecture. 

L. Fiske's Poviltry Appliances. 

M. Bailey's Encyclopedia. 

N. Bulletin 4-1 N. Y. State Dept. of Agriculture. 

O. Powell's Making Poultry Pay. 



INDEX TO TITLES OF PROJECT SHEETS. 

SEPTEMBER. 

1. Poultry Survey. 

2. Opportunities in Poultry. 
.3. Personal Problems. 

4. Sites and locations.. 

OCTOBER. 

5. Systems of Poultry Keeping. 

6. General Management. 

7. Feeds and Feeding. 

8. Feeds and Feeding. 

56 



INDEX — Continued. 

NOVEMBER. 

9. Feeds and Feeding. 

10. Management of Laying Stock. 

11. Management of Breeding Stock. 

12. Types of Poultry. 

DECEMBER. 

13. Breeding. 

14. Breeding. 

15. Size, Shape and Types of Houses. 

16. Floors, Foundations and Walls. 

JANUARY. 

17. Roofs. 

18. Windows. 

19. Ventilation. 

FEBRUARY. 

20. Poultry Appliances. 

21. Poultry Appliances. 

22. Poultry Appliances. 

23. Yards and Fences. 

MARCH. 

24. Incubators and Incubation. 

25. Incubators and Incubation. 

26. Incubators and Incubation. 

27. Incubators and Incubation. 

APRIL. 

28. Brooders. 

29. Rearing of Chicks. 

30. Preparation and Marketing. 

MAY. 

31. Preparation and Marketing. 

32. Preparation and Marketing. 

33. Exhibiting and Judging. 

34. Vices, Parasites, Diseases and Enemies. 

35. Records and Accovints. 

36. Bibliography. 

57 



SHEET No. 1. 

POULTRY SURVEY. 
GENERAL. 

1. Is poultry raising an important animal industry in this com- 
munity? If not, what is the chief one? Why? 

2. What is the average size of flocks in your neighborhood? 
Base your estimate on inquiries from at least five of your neigh- 
bors. Give names and figures. 

3. What breeds are raised in your neighborhood ? Name 
breeds of farms selected in answer to question two. 

4. Are chickens raised for market or home consumption only ? 
Note — Answer for each farmer named in question 2. Answers 

to questions 2, 3 and 4 may be tabulated. 

PERSONAL. 

1. Is poultry raising a minor or major industry on your farm? 

2. How many of each of the following do you keep — Cocks, 
Hens, Cockerels, Pullets ? 

3. What breeds do you raise? 

4. Is the flock kept for market or home consumption? 
Answers to questions 2, 3 and 4 may be tabulated. 

SHEET No. 2. 

OPPORTUNITIES IN POULTRY HUSBANDRY. 

1. Give number and value of hens in the U. S. B — 18. 

2. Give number and value of hens in N. Y. B — 86. 

3. Name the first ten states in order with respect to number 
and value and give figures. B — 26. 

4. Give production o'f average hen on well managed farm as 
follows : 

(a) Eggs laid per year. 

(b) Value of eggs at 2i/4c each. 

(c) Cost of feed. 

(d) Cost of labor per year. 

(e) Profit of hen over cost of feed. 

(f) Net profit. A— '^3- 

5. Name and explain 7 advantages of poultry raising. A — 28. 

6. Do your markets demand eggs, chicks or broilers? 

7. Name your markets and state distance to each and tell 
how each may be reached. 

8. State condition of roads to station and condition of roads 
direct to markets. 

9. Are markets very large ? Is competition very great ? Have 
you ever visited these markets? 

10. What color of eggs do your markets demand? 

58 



11. Must the eggs be graded? Will the payment be cash? 
13. Does poultry keeping pay ? A — 7. 

13. State disadvantages of poultry keeping. A — 31. 

14. Compare poultry with cows, swine, steers, sheep with 
respect to ability to convert crops into human food. 

(Henry's Feeds and Feeding, 79). Bulletins Mo. Poultry 
Year Book. 



SHEET No. 3. 

PERSONAL PROBLEMS. 

1. Will your flock be a small family flock, a side line, a sole 
business or a hobby ? What is the difference between these four 
purposes? E — 21 and 26. 

2. What is the difference between a poultry keeper, a poultry 
fancier, and a poultry breeder? C — 64, E — 21. 

3. Would you start with a large or a small flock? Why? 
A— 56. 

6. What is the beginner's most difficult problem? C — 67. 

5. What qualifications must a poultryman have ? E — 9, 
A— 57. 

6. Do you have all of these qualifications? If not, which do 
you lack? May these faults be overlooked? 

7. What faults must be avoided? E — 10, A — 61. 

8. Would you increase your flock slowly or rapidly? Why? 
C— 65. 

9. Should you buy your stock from a distance or in the 
neighborhood ? Why ? C — 68. 

10. Are your parents interested in your success so far as this 
project is concerned? Are they giving you any assistance? 

Bulletins F. B. 287. 



SHEET No. 4. 

1. Are climatic conditions of much importance in poultry cul- 
ture? C— 74, K— 1, E— 186. . 

2. Are climatic conditions here favorable or unfavorable? 
Explain. 

3. What kind of soil is best suited for poultry ? Why? What 
kind is least suited? Why? G— 48, E— 188. 

4. Is your poultry house near a stream? Is this proper? 
Why? A— 49. 

5. Is your poultry house conveniently situated with respect 
to your home? State objections to having it too close? Too 
far away ? 

59 



6. Toward which direction does your poultry house face? Is 
this proper? Should it be sheltered by trees or hill side? Is your 
house sheltered? A — 46, G— 51, F — 335. 

7. Is muddy ground desirable ? Why ? 

8. Would you locate where no poultry is raised? Why? 

9. State in a paragraph what, in your opinion, is an ideal lo- 
cation and site. 

10. How would you arrange the buildings? A — 52. 

11. Should the soil be wet or dry? Why? A— 48, G — 19, 
F-^335. 

12. What two points should you consider in buying a poultry 
farm? A — 41. 

13. In locating a poultry house what three points should be 
considered? D — 89. 

BULLETINS. 
N. C. Bulletin 221, Mont. Cir. 9, Cornell 274, F. B. 287. 

SHEET No. 5. 

1. What two systems of poultry keeping are practiced? 
A— 45, C— 79. 

2. Define each system. C— 79, M— 23. 

3. Name the advantages and disadvantages of each system. 
C— Chap. 7, B— 14. 

4. Which system is best adapted to mild climates ? C — 89. 

5. Which system is best adapted to winter conditions ? C — 90. 

6. Which is better in the extensive system — many small col- 
onies or one large long house ? Why ? 

7. Do you know any one in your neighborhood who uses 
either system ? Which system does each use ? 

8. Which method is usually followed in this section ? 

9. What is the difference between a method and a system? 

10. Which method do you use? 

BULLETINS. 
Pa. D. A. Bulletin, 219. F. B., 267. 

SHEET No. 6. 

GENERAL MANAGEMENT. 

1. Is it advisable to combine poultry raising with any other 
pusuit? C — 61, D — 140, E — 281. Give reasons. 

2. With what other farm pursuits is it well adapted? E — 281. 

3. What crops should the poultryman raise? E — 281. 

4. What is meant by specializing in poultry? E — 284. 

5. How many hens can one man care for without outside 
help? N— 813, O— 16. 

60 



6. State advantages of having hired help. O — 16. 

7. State disadvantages of having hired help. O — 16. 

8. What are some of the leaks and wastes in the poultry 
business? E — 275. 

9. In what ways may time and energy be saved? E — 279. 

10. What are you going to do with the manure? A — 449 
O— 39. 

11. When would you start in the poultry business ? A — 61. 

BULLETINS. 

Pa. State D. A., 219. F. B., 355 and 562. Mo Bull 7- 
Mont. Cir. 54. 



SHEET No. 7. 

FEEDS AND FEEDING. 

1. Name four objects of feeding. B— 283 and 349. C— 209. 

2. Name ten factors of poultry feeding. A — 179. 

3. Enumerate the functions of grit, charcoal, sheel and salt. 
D— 184, B— 335, A— 212, G— 124. 

4. Name some minerals used by poultry. B — 326, C — 203 
A— 201. 

5. What grains do you grow on your farm? 

6. Name the common grains grown in your neighborhood. 

7. Which of these grains are suitable for poultry ? 

8. Name the grains commonly used by poultry. A — 191 
C— 183, F— 324, B— 309,D— 175. 

9. Tell how oats are sprouted for poultry. A — 189, B — 333. 

10. Mention four systems of poultry feeding. A — 213. 

BULLETINS. 
F. B. 287, 355, 562. 
Minn. Ext. Bull. 21. 
Pa. State D. A. 219. 
Wash. Bull, 76. 
N. C. Bull., 221. 
Mo. Bull., 7. 

Mo. Poultry Year Book, 1915. 
Also Chap. 15, Jordan's The Feeding of Animals. 

SHEET No. 8. 

FEEDS AND FEEDING. 

1. Define nutrient and nutrition. Name five nutrients D — 
284, E— 112. 

2. Name five factors afifecting the digestibility of feeds. A — 
174. 

61 



3. Name the poultry feeds of animal origin. A — lO-t. G — 
122. 

4. What are the sources of corn meal? Hominy meal? Glu- 
ten meal? Oil meal? A— 186. B— 319 and 187. 

5. Define nutritive ratio and balanced rations. C — 180 and 
207. B— 307 and 337. A— 208. 

(j. Name ten 'factors of a ration. B — 313. 

7. What ration are you feeding? 

8. Shall you change your ration? 

9. How can you tell whether a ration is palatable or not? 
10. Is the ration you are feeding balanced? Compute. 

BULLETINS. 
F. B. 287, 355, 562. 
Minn. Ext. Bull., 21. 
Pa. State Dept. Agr., 219. 
Cornell Read. Course, 26. 
Mo. Bull. 7. 

Mo. Poultry Year Book 1915. 
Also Chap. 15, Jordan's The Feeding of Animals. 

SHEET No. 9. 

FEEDS AND FEEDING. 

1. What is a mash? C— 214. 

2. State advantages of wet mash feeding, C — 218. 

3. State disadvantages of wet mash feeding. F — 328. G — 
101. 

4. State disadvantages of dry mash feeding. B — 356. 

5. State advantages of dry mash feeding. A — 213. 

6. Do you practice hopper feeding? 

7. Do you feed wet or dry mash? 

8. State the Cornell winter grain ration for laying hens. 

9. State the Cornell summer grain ration for laying hens. 
A— 219. D— 193. N-^796. B— 369. 

10. State the Cornell dry mash ration. A — 219. 

11. State the N. J. dry mash ration. A — 216. 
13. State the Maine dry mash ration. C — 227. 

13. State advantages and disadvantages of hopper feeding 
of grains. A — 215. 

BULLETINS. 
F. B. 528, 562, 355 
Pa. State D. A. 219. 
Cornell Bull., 321. 
Mo. Bull., 7 and 8. 
Mo. Poul. Year Bk. 1915. 

Also Chap. 15 Jordan's The Feeding of Animals. 
Chap. 21 Burkett's The First Prin. of Feeding Farm Animals. 

62 



SHEET No. 10. 

MANAGEMENT OE LAYING STOCK. 

1. What is the primary object of keeping laying hens? A — 
266. 

2. What factors determine successful egg production? A — 
267. F— 331. 

3. When should pullets be placed in their winter cjuarters ? 
A— 267. G— 146. 

4. Why should this be done? A — 269. 

5. When should the litter be changed? D — 194. A — 272. 

6. What materials may be used for litter? D — 194. A — 272. 

7. What practice should you follow in selecting layers for 
the second year? A — 275. G — 151. 

8. State four rules relative to the management of flock dur- 
ing molting season. A — 277. B— 370. C— 298. 

9. What constitutes a good average egg yield? C — 298. A — 
277 

10. Why should nest eggs be used ? A — 279. 

11. Name three factors which tend to improve egg produc- 
tion. A— 278. 

12. Should any males be kept with the laying hens ? Why ? 
D— 138. D— 151. 

13. Tell how to distinguish a good layer. O — 33. G — 143. 

BULLETINS. 

F. D. 287 and 355. Wash. Bull, 76. 

Pa. State Dept., 219. N. H. Press Bull., 2. 

Mo. Bull, 7 and 8. 

SHEET No. 11. 

MANAGEMENT OF BREEDING STOCK. 

1. What is the primary object in managing breeding stock? 
A— 281. 

2. What points should be considered in selecting breeding 
stock? B— 113. A— 282. F— 295. 

3. What is the most desirable age for breeding stock? F — 
284. E — 17. B— 284. A— 284. 

4. What disadvantages result from using pullets as breeders ? 
F— 284. E — 47. B— 284. A— 284. 

5. How many pullets to each male? C — 188, A— 285. B— 135. 

6. What sort of eggs should be kept for hatching? A — 287. 

7. Mention three factors afifecting the keeping quality of 
hatching eggs. A — 288. 

8. State nine causes which tend to cause infertility. A — 289. 

9. Mention causes of death of germ. A — 289. 

63 



10. What factors should be observed in caring for young to 
be used as breeders? A — 289. B — 135. 

11. Name the controlling factors of breeding. A — 226. E — 
32. 

BULLETINS. 

Pa. State Dept. Bull, 219 Iowa Cir., 19. 

F. B., 355. Mo. Bull., 7 and 8. 

Maine Bull., 231. 

SHEET No. 12. 

TYPES OF POULTRY. 

1. Trace the origin of the domestic fowl. D — -45. C — 344. 
A— 63. 

2. What influence has domestication had upon the fowls? B 
—48. 

33. Classify fowls according to purpose and name chief breeds 
under each. O— 92. A— 78. D— 13. B— 53. C— 71. 1—36, 
104, 131. 

4. Tabulate the distinctive differences between egg, meat and 
General purpose types. D— 16, 41, 57. A— 78, 83, 86. C— 354. 
1—36, 104, 131. B— 55, 70. 

5. Tabulate the standard weights of cocks, cockerels, hens, 
pullets of breeds mentioned in answer to question 3. A — 70. 
I_37 and 284. F— 259, 254, 246. 

REFERENCES. 

N. Y. State Bulletin, 65 F. B. 51 and 287 and 355 and 528. 

Iowa Ext. Bull., 19. 

SHEET No. 13. 

BREEDING. 

1. Define a mongrel, pure bred. A — 96, B — 51. O — 85. 

2. State ten advantages of pure breds over mongrels. F — 262. 
A— 96. 

3. Name seven points which should receive consideration when 
selecting live birds for breeding. F — 265. A — 101. I — 473. 

4. What are the common breeds in this locality ? 

5. Shall you keep egg, meat or general purpose type ? C — 344. 

6. What breeds or breed are you keeping now? 

7. Are they pure bred? 

8. What breed or breeds do vou consider best adapted to 
your locality? Why? F— 211. 

9. Shall you change breeds or keep what you have? 

10. Shall you improve your present stock? 

11. How shall you improve it? 

64 



13. Shall you select your birds with strong constitutions? 
Why? F— 265. 

13. What are the aims of poultry breeding. A — 223. 

14. State the fundamental principles of breeding. A — 225. 

15. What is the value of proper selection of breeding stock and 
hatching eggs ? 

Iowa Ext. Bull, 19. Cornell Bull, 318 and 345. 

Pa. Dept.. Bull., 219. Mo. Bull., 7. 

F. B., 355 & 562. 



SHEET No. 14. 

BREEDING. 

1. State four aims of commercial poultry breeders. B — 101. 
A— 245. 

2. What is cross breeding? Should it be practiced? D — 
160. B— 102. E— 43. A— 246. 

3. What is inbreeding? Name three methods of inbreeding. 
C--485. E— 39. O— 83. A— 246. 

Should it be practiced ? 

4. What is line breeding? Should it be practiced? C — 485. 
B— 105. E— 38, 39. H— 186. A— 248. 

5. Give nine rules to be observed in breeding for egg produc- 
tion. F— 260. E— 32. B— 113. A— 252. 

6. What is meant by constitutional vigor? F — 265. B — 113. 
A— 254. 

7. Name causes of lack of vigor. A — 255. 

8. Name nine characteristics of an egg type of fowl. A — 258. 

9. Name three factors to be considered in breeding for egg 
production. A— 259. E— 27. 

10. What is meant by grading? B— 102. E— 43. A— 246. 
D— 166. 

BULLETINS. 

Minn. Ext. Bull., No. 21. Cornell Bull, 318, 345. 

Pa. State Dept. Bull., 219. :\Io. Bull., 7. 

F. B., 562 and 355. Mo. Poultry Year Book, 1915. 

SHEET No. 15. 

SIZE, SHAPE AND TYPES OF POULTRY HOUSES. 

1. What factors should you bear in mind when planning a 
poultry house? D— 96. B— 236. A— 105. 

2.. Would you house your flock in one large house or in 
many separate colony houses? Why? C — 120. F. — 336. 

3. What shape is most economical of lumber? Why? Draw 
to illustrate. D— 97. A— 113. 

65 



4. How many square feet should be allowed each bird? N — 
806. B— 350. C— 116. 

5. What ifactors will determine the size of the building ? D — 
100. F— 335. B— 249. 

6. Under average conditions how many cu. ft. per pound of 
live flesh? D— 102. 

7. About how much per bird should a good poultry house cost ? 
A— 139 & 135 & 132. F^342. 

8. What is the test of a good poultry house? 

9. What is the difference between an open front and a closed 
front poultry house? D — 121. F — 339. 

10. If you had 500 pullets how large a poultry house would 
you build ? What shape ? What type ? 

11. Name materials which may be used for building laying 
houses. A — 111. 

12. What are the evils of overcrowding? B — 251. 

13. What types of poultry houses are used in your neighbor- 
hood ? 

14. In what respects are they not suitable to the needs of the 
hens ? 

15. Make a front elevation of your poultry house. 

16. Make a cross section of your poultry house. 

17. Make a floor plan of your poultry house. 

BULLETINS. 

Cornell Cir. 14. F. B. 355, 562, 574, 287. 

Cornell Bull. 274. . N. C. Bull. 221. 
Maine 471. Mont. Cir., 9. 

Pa. Dept. Buh. 219. 



SHEET No. 16. 

FLOORS, FOUNDATIONS AND WALLS. 

1. Under what conditions are dirt floors satisfactory? C — 
127. F— 337. B— 254. 

2. How may a soil floor be kept sanitary ? D — 114. 

3. State advantages of a board floor. 

4. State disadvantages of a board floor. 
4. State disadvantages of a concrete floor. 

6. State advantages of a concrete floor. F — 337. D — 114. 
B— 354. A— 117. H— 165. 

7. State the essentials of floor construction. O — 71. D — 105. 
B— 352. A— 117. 

8. Name five methods of wall construction. O — 55. D — 105. 

9. How should a concrete floor be constructed? H — 163. F — 
337. D— 355. D— 114. 

10. Give an essential point of a rear wall. 

66 



11. Name three materials for a permanent foundation. O — 
54. F— 336. D— 102. 

12. How should a cncrete foundation wall be constructed? 
D— 102. F— 336. 

14. State essentials of wall construction. B — 259. 

15. State essentials of a good foundation. B — 252. 

16. Draw four methods of foundation and floor construction. 
A— 116. 

REFERENCES. 

F. B. 574., 562. 528, 287. Wash. Bull. 76. 

Pa. State Dept. 219. Cornell Bull. 274. 

Md. Bull. 171. Mont. Cir. 9. 



SHEET No. 17. 

TYPES OF ROOFS OF POULTRY HOUSES. 

1. Draw and name six different types of roofs. C — 121. A — 
114. B— 269. 

2. Name the advantages of each type. B — 269. F — 337. 

3. Name the disadvantages of each type. Same Ref. 

4. What do we mean by pitch? 

5. What is the most expensive part of the house ? Why ? 

6. Compare the amount of wall area required for three types 
of roofs, pitch remaining the same. D — 110. 

7. List some roofing materials. D — 109. A — 122. 

8. Compare roofing materials in cost per 1000 sq. ft. Procure 
prices. 

9. Compare shingles with paper as a roofing material. C — 
126. 

REFERENCES. 

Cornell Bull.. 274. Mont. Cir. 9. 

F. B., 287, 574, 528. 



SHEET No. 18. 

TYPES OF WINDOWS AND DOORS AND 

VENTILATION OF POULTRY HOUSES. 

1. Name types of windows with reference to hanging. Draw. 
D— 116. A— 121. 

2. Name types of doors with reference to hanging. Draw. 
A— 119. 

3. How much glass is required per house? A — 121. D — 115. 

4. State disadvantages of too much glass. F — 339. D — 115. 
A— 120. 

()7 



5. Should windows be placed high or low, vertical or hori- 
zontal? Why? D— 115. D— 256. A— 120. 

6. State essentials of doors. A — 119. 

7. Is a complex ventilator practical? O — 71. D — 119. 

8. State essentials of proper ventilation. F — 338. N — 810. 

9. How high from the floor should windows be placed? K — 
339. 

BULLETINS. 

Cornell 274. Mont. Cir. 9. 

F. B. 574, 287, 528. Pa. State Dept. Bull. 219. 

SHEET No. 19. 

VENTILATION OF POULTRY HOUSES. 

1. State two reasons why ventilation is the most important 
part of poultry house construction. F — 338. A — 108. 

2. Which is the better — to keep hens warm or supplied with 
plenty of fresh air ? Why? F— 339. B— 245. 

3. Why will the King system not work in poultry houses? 
F— 339. C— 113. B— 259. 

4. What objection to the all open front? F — 339. 

5. What proportion of the front should be open, closed or 
glass ? Does the width of the house affect this ? F — 339. 

G. (What ratio should exist between the area of open space 
to floor space? F— 339. A— 121. 

7. How high from the floor should each kind of opening be 
placed? F— 339. 

8. How may the house be further ventilated in summer ? What 
precaution is necessary in winter with this arrangement ? F — 340. 

9. What objection to a curtain placed immediately in front of 
the roosts? If it is used how far from the roosts should it be 
placed? F— 341. 

10. In what condition should the front be arranged in sum- 
mer? D— 117. 

11. Discuss the relative value of materials for cloth curtains. 
C— 113 & 127. 

BULLETINS. 
Mont. Cir., 9. Maine, 472 

F. B., 574. 

SHEET No. 20. 

POULTRY HOUSE APPLIANCES. 

1. Name three factors governing interior fixtures. B — 264. 
A— 143. 0—74. 

2. How far from the floor should the dropping board be 
placed? C— 157. D— 123. F— 341. O— 74. 

68 



3. How far ifrom the dropping boards should the perches be 
placed? C— 358 and 259. F-^341. B— 265. D— 126. O— 75. 

4. How far apart should the perches be placed? O — 75. B — 
264. F— 341. 

5. How much space should be allowed per fowl on the roosts ? 
B— 264. C— 156. A— 144. 

6. What shape, kind and size of material is best for roosts? 
B— 264. K— 8. C— 157. D— 124. 

7. Why are level roosts better than those placed on a slant? 
B— 264. K— 8. 

8. Name two factors to be considered in perch construction. 
D— 123. 

9. Why should dropping boards be used? N — 811. D — 125. 
C— 158. A— 146. 

10. What advantage of suspending dropping perches on 
chains? F— 341. 

11. Where should appliances be placed? F — 342. B — 266. 

BULLETINS. 

F. B. 574—287—528. Pa. State Dept. Bull. 219. 

Cornell Bull. 277—284. Mont. Cir. 9. 

Cornell Cir. 14. 



SHEET No. 21. 

POULTRY PIOUSE APPLL\NCES. 

1. Should a curtain be suspended in front of the roosts? C — 
159. A— 145. 

2. How high are your dropping boards? 

3. How much perch space have you allowed per fowl? 

4. How far apart are your roosts ? 

5. How far above dropping boards are your perches? 

6. Are your perches on a level or slanting? 

7. Make a drawing of what you consider the best appliance 
in your house. 

8. Make a drawing of an appliance which you consider espe- 
cially good and which you have seen elsewhere. 

9. Name all the poultry appliances on your farm. 

10. State advantages of a catching hook. 

11. Are dust boxes necessary? A — 151. F — 341. B — 265. 
C— 167. 

12. What materials may be used in the dust wallow? A — 151. 
D— 123. 

BULLETINS. 

Mont. Cir., 9. F. B. 574. 

Cornell Bull. 284. Pa. State Dept. 

69 



SHEET No. 22. 

POULTRY HOUSE APPLIANCES. 

1. State best size for nests. A— 147. B — 262. F — 341. C— 
160. D— 129. 

2. How many nests should be installed? A — 147. D — 262. 
C— 163. 

3. State principles of nest construction. A — 146. B — 263. 
D— 126. F— 341. 

4. Do you consider placing nests under the dropping boards 
advantageous? Why? A— 149. B— 263. F— 341. C— 161. 
D— 127. 

5. State advantages of trap nests. A — 148. C — 162. 

6. State disadvantages of trap nests. A — 149. O — 77. 

7. State essentials of a good trap nest. A — 148. 

8. Do you use trap nests? How many? 

9. Name six feeding devices. 

10. Name four watering devices. 

11. How often should the drinking water be changed? D — 
133. 

12. State advantages of a large drinking fountain. 

13. What are desirable points of a drinking fountain? C — 
166. D— 131. A— 155. 

14. State essentials of a feeding hopper. A — 153. 

BULLETINS. 

Cornell 284. Maine 471. 

F. B. 287—574—682. Mont. Cir. 9. 

Pa. State Dept. Bull. 219. Md. Bull. 157. 

Bureau of An. Husb. 141. Mo. Year Book 1915. 

SHEET No. 23. 

YARDS, FENCES AND GATES. 

1. Give the minimum area for yards. D — 137. A — 158. 

2. What is meant by double yarding? A — 160. 

3. State a good crop rotation for double yarding. A — 160. 

4. State three methods of dovible yarding. A — 160. 

5. What efifect has the shape of the yard on its sod ? A — 159. 

6. Name and describe materials used for fencing. O — 73. 
D— 138. E— 214. A— 163. 

7. How high should a poultry fence be made? E — 216. B — 
274. A— 164. D— 141. 

8. State two methods of fastening fences to the ground. C — 
99. A— 164. 

9. What kinds of posts are best for fences? C — 99. A — 161. 

10. Make a drawing to show how corner fence posts should be 
braced. A— 163. 

70 



11. Draw three types of gate construction. A — 177. C — 
100. B— 275. 

12. Where should gates be located ? A— 1G6. E — 220. 

13. Give essentials of a good gate. A — 1G6. E — 220. 

BULLETINS. 

Pa. State Dept. 219. Maine 471. 

F. B. 287— 5<85— 574. Mont. Cir. 9. 

Md. Bull. 171. 

SHEET No. 24. 

LYCUBATORS AND LNCUBATION. 

1. Name the types of incubators. G — 165. A — 331. F — 304. 
B— 174. A— 111. 

2. Name advantages and disadvantages of each type. A — 331. 

3. Name the essential factors of incubators. G — 16G. A — 
333. C— 241. E— 65. H— 61. 

4. Name four methods of heat transmission in hot air incu- 
bators. B — 174. 

5. What factors shovild be considered in locating incubators? 
F— 305. B— 178. D— 209. G— 167. 

6. Do you have an incubator at home ? 

7. What make is it? 

8. What type is it? 

9. How is it heated? 

10. How often has it been used? 

BULLETINS. 

F. B. 236, 585, 562, 355. Maine 471. 

Cornell Read. Course 4, 6, 80. Mont. Cir. 34. 

Minn. Ext. Bull. 21. Mo. Bull. 7. 

Pa. State Dept. Bull. 219. Mo. Poultry Year Book 1915. 

SHEET No. 25. 

INCUBATORS AND INCUBATION. 

1. State advantages of natural incubation. A — 312. 

2. State disadvantages of natural incubation. A — 312. 

3. When should a hen be set? A— 315. B— 198. F— 304. 
N— 811. 

4. Where should a hen be set? A — 315. 

5. What kind of a hen should be set? A— 317. B— 166. 

6. How would you make a good nest for a setting hen? 
A— 317. 

7. What materials may be used for making the nest? State 
advantages or objections to each. A — 317. C — 245. E — 61. 

71 



8. Tell how to set a hen. B— 166. 0—150. C—2U. A— 
318. 

9. How many eggs should you place under a hen? O — 153. 
B— 168. A— 318. C— 246. 

10. Tell how to care for a setting hen. C— 248. B— 167 & 
246. 

11. State causes for a poor hatch by natural method. A — 322. 

12. How soon should chicks be weaned? Why? A — 324. 

13. What method of procedure should be used to transfer hen 
and chicks to the brooder coop ? A — 323. O^ — 158. 

14. How should mother and chicks be cared for at night? 
Why? A— 323. 

15. How would you construct and where would you locate a 
brooder coop? A — 323. 

BULLETINS. 

Cornell Read. Course 4, 6, 80. Mo. Bull. 7. 

F. B. 236, 355, 287, 562, 585. N. C. Bull. 221. 

Maine 471. Minn. Ext. Bull. 21. 

Pa. State Dept. Bull. 219. Mo. Poultry Year Book 1915. 

Mont. Cir. 34. 

SHEET No. 26. 

INCUBATORS AND INCUBATION. 

1. State advantages of artificial incubation. A — 313. O — 
177. 

2. State disadvantages of artificial incubation. A — 313. D — 
203. 

3. State ten factors of lamp management. A — 335. 

4. Why should the incubator be tested before filling with 
eggs? C— 258. B— 202. A— 335. D— 212. 

5. Draw and describe the operation of a thermostat. B — 179. 
A— 303. 

6. Tell the purpose of ventilation. A — 340. C — 260. 

7. What are the principles of operation? B — 187. 

8. What are the steps in operating an incubator? O — 168. 
A— 336. B— 205. C— 337. C-^258. G— 169. 

9. How should the incubator be cared for when not in use? 
G— 172. 

BULLETINS. 

Cornell Read. Course 4, 6, 80. N. C. Bull. 221. 

F. B. 585, 562, 236, 355, 528. Maine 471. 

Mont. Cir. 34. Mo. Bull. 7. 

Pa. State Dept. Bull. 219. Mo. Poultry Year Book 1915. 

72 



SHEET No. 27. 

INCUBATORS AND INCUBATION. 

1. Tell the period of incubation for hen, duck and turkey 
eggs. F— 303. A— 8. B— 160. O— 250. 

2. What are the common errors in operating an incubator? 
C— 265. 

3. Discuss care of a machine between hatches. F — 308. 

4. How may excessive evaporation be controlled ? 

5. Name two kinds of thermometers for incubators. F — 306. 

6. State causes of poor hatches from incubators. A — 346. 

7. Would you select eggs from old hens or pullets? A — 264. 

8. Would you wash the eggs before placing in the incubator? 
B— 158. 

9. What kind of eggs would you select for the incubator? 
C— 245 & 257. B— 153. G— 163. 

10. What difference in cost between natural and artificial in- 
cubation? B— 172. 

11. Are the same kind of eggs selected for both natural and 
artificial incubation ? 

BULLETINS. 

F. B. 585, 562, 528, 355, 236. Mo. Poultry Year Book 1915. 

Cornell Read. Course 4, 6, 80. Mo. Poultry Bull. 7. 

Mont. Cir. 34 & 18. N. C. Bull. 221. 

Pa. State Dept. 219. Minn. Ext. Bull. 21. 
Iowa Ext. Bull. 17. 



SHEET No. 28. 

BROODERS. 

1. What will determine the type of brooder to be used? F — 
309. 

2. What are the requirements of a successful brooder? A — 
356. F— 319. D— 217. F— 309. 

3. Name two types of brooder houses D — 266. A — 348. 
F— 309. F— 315. 

4. Name three types of Colony brooder houses. A — 353. 

5. State essentials of artificial brooding. B — 213. 

6. Name parts of a brooder. B — 214. 

7. Name causes of death in brooder. A — 363. B — 225. 

8. Where should yovi locate a brooder? B — 266. 

9. Discuss daily management of a brooder. B — 229. 

10. Name methods of providing heat to brooders. A — 366. 
C— 277. D— 215. 

11. At what temperature should brooders be kept? G — 177. 
B— 233. C— 275 & 280. A— 357. 

73 



12. How many chicks per flock in a brooder? F — 316 & 326. 

13. How would you care for a hatch soon after hatching? 
B— 205. A— 357. G— 178 & 187. 

14. What kind of litter should you use ? Why? G — 179. 

15. Where would you locate a brooder coop? F — 319. A — 
323. 

BULLETINS. 
Pa. State Dept. 219. N .H. Press Bull. 26. 

Cornell Cir. 16. F. B. 624, 562, 528, 355. 

Mo. Bull. 7. Mo. Poultry Year Book 1915. 

Cornell Reading Course 80. 



SHEET No. 29. 

REARING OF CHICKS. 

1. What five environmental conditions affect the chicks' 
growth? A— 370. C— 266. 

2. Will chicks grow well without green food ? Why ? F — 
334. A— 371. 

3. What is the most desirable shade for poultry ? D — 140. 
E— 220. B— 237. A— 371. 

4. Give points in the management of growing stock. A — 374. 

5. Give a complete ration (for feeding chicks from the time 
they are born until 12 weeks old. F— 324. D— 226. B— 364. 
C— 230. N— 815. 

6. State the principles of chick feeding. A — 358. D — 225. 

7. Why should you not feed chicks soon after hatching? A — 
358. G— 178. D— 225. F— 323. 

8. What time of day should chicks be moved to brooder? 
Why? F— 320. 

BULLETINS. 

Cornell Cir. 90. Pa. State Dept. 219. 

F. B. 236, 355, 287. Cornell Reading Course 10. 

N. H. Press Bull. 26. Mont. Cir. 18. 

Md. Bull. 21. Wash. Bull. 91. 

Minn. Ext. Bull. 21. Mo. Bull. 7. 

N. C. Bull. 221. Mo. Poultry Year Book 1915. 

N. Y. Bull. 65. 



SHEET No. 30. 

PREPARATION AND MARKETING. 

1. State size and type of live bird shipping coop. C — 324. 
D— 317. K— 125. 

74 



2. How may and when should baby chicks be shipped ? A — 44:3. 

3. Discuss the preparation and marketing of feathers. C — 
324. A — i48. 

4. Tell how to handle poultry manure for market. A — i49. 

5. What should be avoided in marketing dressed birds? 
B— 414. 

G. Why should the birds be starved before killing? A — 409. 
D— 304. O— 311. 

7. What is the average loss by weight from dressing poultry ? 
B— 415. 

8. During which months are eggs highest ? Why ? 

9. Outline the possible courses of products from producer to 
customer. A— 425. C— 331. F— 375. B— 35. 

10. Why send packages collect rather than prepaid? A — -447. 

BULLETINS. 

N. H. Ext. Cir. 9. Ohio Cir. 118. 

Minn. Ext. Bull. 21. Pa. State Dept. 219. 

Bureau of An. Husb. U. S. D. A. 141. 

Mo. Poultry Year Book 1915. Mo. Bull. 7. 

Mo. Bull. 8. F. B. 287, 568, 355. 



SHEET No. 31. 

PREPARATION AND MARKETING. 

1. Name two purposes for which eggs are marketed. A — 128. 

2. What factors must be considered in preparing eggs for 
market? A— 433. D— 319. C— 325. 

3. What sort of eggs should not be shipped? F — 376. 

4. Should dirty eggs be cleaned. If so, how? B — 158. D — 
319. C— 325. F— 376. B — 145. 

5. What precautions should be observed to secure first grade 
eggs? B — 153. A— 134. F— 374. 

6. State advantages of producing infertile eggs? A — 137. 

7. How would you ship your eggs for wholesale and retail 
trade? C— 327. D-^322. F— 381. A — 136. 

8. Shall you grade your eggs ? B — 445. 

9. When shall you sell your eggs ? 

10. How shall you deliver them ? 

11. Name the dififerent commercial grades of eggs. B — 145. 

REFERENCES. 

N. C. Bull. 191. Pa. State Dept. 219. 

F. B. 287, 445, 594, 528, 562, 355, 656. 

Mo. Poultry Year Book 1915. Minn. Bull. 141. 

Mo. Bull. 7 & 8. Minn. Ext. Bull. 3() & 30. 

Bureau of An. Husb. 141. Ohio Ext. Bull. 30. 

75 



SHEET No. 32. 

PREPARATION AND MARKETING. 

1. What is a capon, roaster, broiler? A — 378,390,386. D — 
421. €—309. 

2. Name methods of packing dressed birds. A — 447. 

3. How would you grade live poultry for market ? C — 320. 

4. Name three methods of killing. A — ilO. B — 404. D — 
305. C— 311. 

5. State methods of removing feathers. C — 314. A — 113. 
D— 304. C— 311. B— 408. 

6. Upon what does the method of picking depend? A — 116. 

7. State advantages of dry picking. C — 318. B — 110. C — 
318. 

8. Why should the bird's brain be pierced for dry picking? 
D— 306. B— 404. C— 317. 

9. Why and how should the bird be cooled ? B— 180. C— 319. 
A— 417. D— 308. B — H2. 

10. Why should the birds be well bled? A— 409. B — 106. 
D— 306. 

11. State the market classification of poultry. B — 421. 

12. State the steps in preparing dressed poultry. C — 311. 

BULLETINS. 

F. B. 287, 562, 355, 452. Bu. of An. Husb. Bull. 141. 

Minn. Ext. Bull. 21. Iowa Ext. Bull. 23. 

U. S. Bu. of Chem. Cir. 61. Kans. Cir. 27. 

Pa. State Dept. 219. Mo. Bull. 7 & 8. 



SHEET No. 33. 

EXHIBITING AND JUDGING. 

1. Name five advantages of exhibiting. A — 473. C — 573. 

2. Name four types of poultry exhibits. A — 475. 

3. What points would you consider in selecting birds for ex- 
hibition? A— 479. C— 554. 

4. Describe how to wash a bird for the show. D — 35. E — 
229. C— 563. A— 480. 

5. What attention do birds require at the show? A — 483. 
E— 231. C — 483. 

6. Name and define two methods of judging. C — 231. 
A— 487. 

7. Enumerate j^rinciples of successful judging. A — 487. 
E— 233. 

8. Outline a score card for market eggs. A — 492. 

9. Outline a score card for dressed poultry. A — 492. 

10. Outline a score card for live poultry. A — 491. C — 570. 

76 



11. Discuss the use of score cards for poultry and poultry 
products. A — i91. 

12. State the objects of judging. C — 566. A — 486. 

13. Have you stock suitable for exhibition? 

14. Would it be advantageous to you to exhibit at the local 
'fair? 



SHEET No. 34. 

VICES, PARASITES, DISEASES AND ENEMIES. 

1. (What is an infectious disease ? C — 338. 

2. Under what conditions is it desirable to treat diseased 
poultry? A — 496. C— 340. 

3. When is it desirable not to treat poultry? C — 340. A — 496. 

4. Give the factors essential in maintaining healthy flocks. 
F— 362. A— 497. 

5. How may bumble foot and frozen combs be prevented and 
tell how to treat frozen combs. E— 149. J — 59. O — 44. J — 36. 
D— 348. A— 504. F— 352. 

6. State the cause and cure of scaly legs. N — 804. J — 88. 
A— 509. D— 347. 

7. When are gapeworms most prevalent? How do they affect 
the chicks? What may be done to prevent gapes? J — 60. F — 
345. D— 335. C— 341. E— 141. A— 510. 

8. Name five enemies of poultry. A — 512. D — 352. 

9. Tell how to make home made lice powder. N — 802. A — 
508. 

10. Name three vices which poultry may acquire and tell how 
to stop each. J— 57. C— 342. D— 349. F— 346. 

11. Name two methods of treating birds which are sick. Ex- 
plain each. F — 343. 

12. State five methods of preventing disease. E — 144. F — 
362. F— 350. 

13. State five methods of preventing the spread of disease. 
F— 351. J— 4. 

14. How often should the dropping boards be cleaned? 

15. How often should the poultry house be disinfected? 

16. How may egg eating be controlled? A — 279. D — 349. 
J_54. O— 27. 

BULLETINS. 

F. B. 528, 355, 562, 530, 287. ^linn. Ext. Bull. 29. 
Iowa Ext. Bull. 19. Maine 471. 

Mo. Poultry Year Book 1915. Wash. Bull. 74. 



SHEET No. 35. 

RECORDS, ACCOUNTS AND ADVERTISING. 

1. State reason for keeping records. E — 340. A — 453. 

2. State points to be considered in planning records. A — 453. 

3. Name types of records. A — 454. E — 341. 

4. State methods of advertising your products. A — 467. 
E— 255. 

5. What would you advertise ? A — i68. E — 256. 

6. When would you advertise ? A — 468. E — 258. 

7. Where would you advertise ? A — i68. E — 257. 

8. State principles of preparing ads. A — 469. E — 259. 

BULLETINS. 

Ohio Cir. 118. 

Mo.' Poultry Year Book 1915. 



SHEET No. 36. 

BIBLIOGRAPHY. 

1. Prepare a list of good poultry books, giving author, title, 
publisher and price. 

2. Prepare a list of 20 poultry bulletins, stating number, title 
and station publishing it. 

3. Give a list of five poultry papers with title, publisher, place 
and price. 

4. Star those which you possess in each case. 
The above should be tabulated. 



REFERENCES. 



C— 587. 

A — end of each chapter. 

D— 355. 

Texas Bulletin No. 16. 



78 



'-'BRARV OF 



CONGRESS 




002 866 867 3 



mmmB 

■'<V<V V vIViV V('<' 















■ < Vi 4^VrVt't rr4^r*^rt^r/i 




